Monday, September 13, 2010

80---Chicken Pita Pockets

Hooray! This is one of my ultimate favorites-- and it's an 80% food! This is one of my mother-in-law's specialities. She serves it with my favorite creamy cucumber salad (coming soon to the blog). I always request it for my birthday dinner, and it's so SIMPLE! I have only made one modification by switching out mayonnaise with greek yogurt (less fat, more protein).

I like to use whole wheat pitas- they have a more substantial flavor, and more nutrition. You can stuff these with whichever vegetables you choose- the more the better!

Chicken Pita Pockets

Serves 6

4 boneless skinless chicken breasts
1/2 cup lime juice
1 T crushed red pepper
1 Avocado, mashed
2 Roma tomatoes, sliced
3/4 Cucumber, peeled, seeded, and chopped
Lettuce (I like to use a dark green leafy variety)- shredded
1/2 cup 2% greek yogurt (or lowfat plain yogurt if you prefer)
2 T McCormick's Vegetable Seasoning

1 package whole wheat pitas (10-12 pita pockets or 5-6 whole pitas, cut in half)

Marinate chicken breasts in lime juice and crushed red pepper for 1-3 hours. Grill chicken until 160 degrees internal temperature. Meanwhile, mix vegetable seasoning into greek yogurt, set aside. Mash avocado and dice tomato and cucumber.

When chicken is finished, slice into 1/4" thick strips. Microwave pitas (whole pitas should be sliced in half) with a damp papertowel on top for 30 seconds to warm. Spread avocado on one side of the inside of pita and yogurt dressing on other side. Layer in chicken and vegetables. Enjoy!

Nutrition info for two filled half pitas: 395 kcal, 13g fat, 1.4g sat fat, 40g protein, 28g carbohydrate, 4g fiber

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