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1 tablespoon olive oil
1 tablespoon plus one teaspoon lemon juice, divided
3 garlic cloves, minced, divided
1 teaspoon dried oregano
4 thin-sliced boneless, skinless chicken breasts, sliced lengthwise
1 (6-ounce) container nonfat plain yogurt
1/2 cucumber, peeled, seeded, and chopped
2-3 shakes hot sauce, such as Tabasco, or to taste
1 tablespoon chopped fresh dill
Fresh lemon juice
Salt and freshly ground black pepper
4 lettuce leaves
1 tomato, sliced
2 (6- to 7-inch) whole wheat pitas, halved
In a shallow plate, combine oil, 1 tablespoon lemon juice, 2 minced garlic cloves, and oregano.
Add chicken, turning to coat, and marinate for 15 minutes.
In a bowl, combine yogurt, cucumber, hot sauce, dill, and the remaining garlic and 1 teaspoon lemon juice.
Season with salt and pepper.
Preheat a lightly oiled grill to medium-high.
Remove chicken from marinade and sprinkle with salt and pepper. Grill chicken for 2 to 3 minutes per side, or until
Divide lettuce and tomato in pita halves. Add chicken and top with sauce.
Nutrition Information Per Serving
Calories 250, Calories from Fat 55, Total Fat 6.0 g, Saturated Fat 1.2 g, Trans Fat 0.0 g,
Polyunsaturated Fat 1.2 g, Monounsaturated Fat 2.8 g, Cholesterol 70 mg, Sodium 160 mg,
Total Carbohydrate 21 g, Dietary Fiber 2 g, Sugars 5 g, Protein 30 g;
|FRESHDIRECT NUTRITION PER SERVING|
1 1/2 carbohydrate servings