Chicken Pita With Tzatziki

Chicken Pita With Tzatziki
Christopher Baker
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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

2
tablespoons
olive oil
1 1/2
pounds
boneless, skinless chicken thighs (about 8)
1/4
teaspoon
cayenne pepper
kosher salt and black pepper
1
cup
low-fat Greek yogurt
1
cucumber, seeded and grated (about 1 1⁄4 cups)
1/4
cup
chopped fresh mint
1/2
small clove garlic, finely chopped
4
flat breads or pocketless pitas, warmed
1
small romaine heart, leaves torn if large
8
cherry tomatoes, quartered

Directions

  1. Heat the oil in a large skillet over medium-high heat. Season the chicken with the cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook until an instant read thermometer inserted in the center of each piece registers 165º F, 6 to 7 minutes per side. Cut into bite-size pieces.
  2. Meanwhile, mix together the yogurt, cucumber, mint, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl.
  3. Top the flat breads with the romaine, chicken, tomatoes, and tzatziki.
Abigail Chipley and Charlyne Mattox
March 2011

Nutritional Information

  • Per Serving
  • Calories 461
  • Fat 21 g
  • Sat Fat 5 g
  • Cholesterol 115 mg
  • Sodium 761 mg
  • Protein 40 g
  • Carbohydrate 27 g
  • Sugar 7 g
  • Fiber 3 g
  • Iron 5 mg
  • Calcium 180 mg
What does this mean? See Nutrition 101.

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