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Categories:
yogurt garlic lemon juice chicken yogurt cilantro ground cumin salt black pepper whole wheat pita pocket bread tomatoes cucumber
Viewed: 80 - Published at: 9 years agoIngredients
- 3 cups plain fat-free yogurt, Greek style
- 1 medium garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 lb boneless skinless chicken, thigh s
- 2/3 cup plain fat-free yogurt, Greek style
- 2 teaspoons cilantro, fresh, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper, freshly ground
- 4 whole wheat pita pocket bread
- 2 medium plum tomatoes, chopped (es)
- 1 small cucumber, chopped
Method
- In a medium glass bowl, combine yogurt, garlic and lemon juice; add chicken and stir to coat. Cover and refrigerate for 2 to 3 hours.
- Preheat oven to 400°F. Coat a non-stick baking sheet with cooking spray. Remove chicken from refrigerator; scrape off excess yogurt and place chicken on prepared baking sheet. Bake until cooked through, flipping once, about 20 minutes.
- Meanwhile, combine sauce ingredients in a small bowl; stir well.
- Make a slit in each pita and fill each with equal amounts chicken, tomato and cucumber; spoon in sauce. Yields 1 pita per serving.
