Greek Chicken Pitas
Feta cheese, red onion, and a red wine vinaigrette give these pita sandwiches a true Greek flavor.
Serves: 4 servings
- 4 boneless skinless chicken breast halves (about 4 ounces each)
- 2-3 tablespoons Lemon-Herb Rub
- Nonstick olive oil cooking spray
- 4 whole wheat or oat bran pita pockets (6-inch rounds), cut in half
- 1/2 cup plus 2 tablespoons diced seeded peeled cucumber (about 1 medium)
- 1/2 cup plus 2 tablespoons diced tomato (about 1 medium)
- 1/3 cup diced red onion or sliced scallions
- 1/3 cup crumbled nonfat or reduced-fat feta cheese
- 1 cup shredded romaine lettuce
- 1/4 cup bottled nonfat or reduced-fat red wine vinaigrette, Caesar, or ranch salad dressing
- Rinse the chicken with cool water, and pat it dry with paper towels. Using your fingers, rub both sides of each piece of chicken with some of the rub. If you have time, set the chicken aside for 15 to 30 minutes to allow the flavors to better penetrate the meat.
- Coat a broiler pan with nonstick cooking spray, and arrange the chicken on the pan. Spray the tops of the chicken lightly with the cooking spray, and broil 6 inches under a preheated broiler, turning occasionally, for 12 to 15 minutes, or until the meat is nicely browned and no longer pink inside. Alternatively, grill the chicken over medium coals for 12 to 15 minutes, or until done.
- While the chicken is cooking, place the cucumber, tomato, onion or scallion, and feta cheese in a medium-sized bowl, and toss to mix well. Set aside.
- To heat the pita pockets, place them on a microwave-safe plate. Cover with a damp paper towel, and microwave on high power for about 45 seconds, or until warm.
- Place the chicken on a cutting board, and thinly slice at an angle. Stuff each pita half with some of the chicken slices, a scant 1/4 cup of the cucumber mixture, and 2 tablespoons of the lettuce. Drizzle 1 1/2 teaspoons of dressing over the filling, and serve.
- In a hurry? Substitute 1 1/4 cups of sliced store-bought rotisserie chicken for the grilled chicken.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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