Mediterranean Chicken Pita Pockets

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Sauteed chicken stuffed pita pockets are flavor enriched with diced tomatoes, cucumbers, creamy dill yogurt sauce and crumbled feta cheese

  • 2/3 cup plain nonfat Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon dried dill weed
  • 3/4 teaspoon garlic salt, divided
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into thin slices
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained (or try Hunt's® Organic)
  • 3 whole wheat pita pocket breads (6-1/2 inch), cut in half
  • 1 cup thinly sliced cucumber
  • 3 tablespoons crumbled feta cheese
  1. Stir together yogurt, lemon juice, dill and 1/4 teaspoon garlic salt in small bowl; set aside.
  2. Heat oil in large skillet over medium-high heat. Add chicken; sprinkle with remaining 1/2 teaspoon garlic salt. Cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Add drained tomatoes; heat 3 minutes more or until tomatoes are hot, stirring occasionally.
  3. Spread yogurt mixture evenly inside pita pockets; top with cucumber slices. Divide chicken mixture evenly and spoon into pita pockets; top evenly with cheese. Serve immediately.
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Nutrition Information
Calories: 263 View complete nutrition information
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