Chicken Pitas

Say goodbye to those old and boring pre-post workout meals… it’s time to shake things up! These pita pockets are so tangy and refreshing they are bound to wake up those sleepy taste buds! Not to mention, pretty quick to assemble, even with the extra sides. Pita pockets are a perfect pre/post workout carbohydrate alternative, having both low fiber and low fat. Use low-fat greek yogurt to create a yummy spread for your pre/post workout meals, or the higher fat versions for your other meals.

Recipe & Photography By: Heather Dahlenburg

Cook Time30

Course: Main Course

Cuisine: Mediterranean

Servings:

Calories: 311kcal

Ingredients

6 Pita pockets

Pickled onions:

200 g Red onion, thinly sliced
½ cup red wine vinegar
1 tsp stevia (or sweetener of choice)

Tzatziki sauce:

5 oz nonfat greek yogurt
2 tsp crushed garlic
100 g cucumber, diced finely or shredded
1-2 tbsp fresh dill
1/4 lemon, juiced
Salt, pepper & garlic powder to taste

Chicken:

1.2 lb chicken breast
Salt, pepper, garlic powder
1/2 lemon, juiced
Optional: 1-2tsp Italian seasoning

Instructions

Prepare vegetables (slice onions, cucumber, dill etc.)
Over medium heat, bring ½ cup of red wine vinegar to a low boil.
Add sweetener of choice and stir to dissolve.
Remove pan from heat and add onions to the hot vinegar, stir and let cool (you can store in a jar in the refrigerator for 1-2 weeks)
Assemble tzatziki sauce- to a small bowl, add yogurt, crushed garlic, shredded cucumber, dill and lemon. Stir to combine!
Add salt, pepper and garlic powder to taste, set aside.
Preheat skillet over medium heat.
Season chicken with salt, pepper and garlic powder (optional Italian seasoning).
Spray skillet with nonstick cooking spray.
Cook chicken for 3-5 minutes on each side, or until cooked through.
Remove from heat and squeeze lemon over chicken breast.
Assemble pita pockets with chicken, marinated onion and tzatziki.
Enjoy!