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Chicken Pita Recipe

2 Filled Pita Halves • Calories: 428 • Protein: 33g • Carbs: 41g


½ cup balsamic vinaigrette
1 lb boneless skinless chicken
breast halves

8 pita pocket halves
½ cup sliced cucumber
½ cup grape tomatoes, chopped
½ cup sliced red onion
½ cup crumbled feta cheese

Cucumber Sauce
1 cup plain Greek yogurt
½ cup finely chopped cucumber
¼ cup finely chopped red onion
1 tbsp. minced fresh parsley
1 tbsp. lime juice
1 garlic clove, minced
¼ tsp. salt
⅛ tsp. pepper


  1. 1. Pour vinaigrette into a large resalable bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving.
  2. 2. Drain and discard marinade. Broil chicken 4 inches from the heat for 4-7 minutes on each side or until a thermometer reads 170° F.
  3. 3. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

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