Chicken Pitas with Cucumber Yogurt Sauce (01.02.14)

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  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken breast, thinly sliced
  • 1 1/2 cups sliced onion (about 1 medium)
  • 1 cup thinly sliced green bell pepper
  • 2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 cup grated English cucumber
  • 1/2 cup 2% Greek yogurt
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 4 (6-inch) whole-wheat soft pitas, cut in half
  • 2 tomatoes, thinly sliced
  • No Salt Seasoning and Pepper, to taste


Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with no salt seasoning and black pepper. Add chicken to pan; sauté 6-8 minutes or until done. Remove from pan.

Add remaining 1 teaspoon oil to pan. Add onion and bell pepper; sauté 3 minutes. Add chicken, garlic, and oregano; cook 30 seconds.

In a bowl, combine cucumber and next 5 ingredients (through lemon juice). Add no salt seasoning and pepper; mix well. Serve chicken with yogurt sauce inside warmed pitas with tomato slices.

Sponsor: Intermountain Medical Center Heart Institute

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