| 14 | 20 | 545 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 4 |
| 1/2 tsp | Black pepper (for sauce) |
| 1/2 small | Cucumber, peeled (diced, for sauce) |
| 1/2 cup | Dill, fresh (chopped, for sauce) |
| 4 tsp | Garlic (minced, for sauce) |
| 2 cup | Greek yogurt, plain, 2% M.F. (for sauce) |
| 1 1/2 tbsp | Lemon juice (for sauce) |
| 1/2 tsp | Salt (for sauce) |
| 4 breast | Chicken breast, boneless, skinless (pounded into 1/2 inch thickness) |
| 1 tbsp | Italian herb seasoning, McCormick |
| 1/2 cup, crumbled | Feta cheese (optional) |
| 2 cup | Lettuce, romaine |
| 1 medium pepper(s) | Red bell pepper (thinly sliced) |
| 1/2 medium | Red onion (thinly sliced) |
| 4 medium pita | Pita bread, whole-wheat |
1. Puree all sauce ingredients in a blender or food processor (see note below recipe first!).
2. Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate).
3. Season chicken breasts with mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
4. Lay pitas on a clean surface. Add lettuce (if desired), chicken, red pepper strips, and onions.
5. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a “tunnel shape”.
Enjoy!
Chicken
is a great source of lean protein and helps with muscle growth and repair
| Grain | 1.3 |
| Meat | 2.6 |
| Milk Alternative | 1.1 |
| Vegetables | 1.4 |
