Chicken Pita Pockets
Servings: 4
Ingredients
- 1 pack Breast
- 1/2 cup Balsamic Vinaigrette
CUCUMBER SAUCE
- 1 cup plain Greek yogurt
- 1/2 cup Cucumber finely chopped
- 1/4 cup Red Onion finely chopped
- 1 tbsp Fresh Parsley minced
- 1 tbsp Lime Juice
- 1 clove Garlic minced
- 1/4 tsp Salt
- 1/8 tsp Pepper
PITAS:
- 8 halves Pita Pocket
- 1/2 cup Cucumber sliced
- 1/2 cup Tomatoes finely chopped
- 1/2 cup Red Onion sliced
- 1/2 cup Feta Cheese crumbled
Instructions
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving.
- Drain chicken, discarding marinade. On a lightly oiled grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side.
- Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
- Garnish with fresh chopped parsley
