Recipe Details
Ingredients
-
¼cupolive oil
-
¼cuplemon juice
-
½teaspoonsalt
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½teaspoondried oregano
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¼teaspoongarlic powder
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⅛teaspoonpepper
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1boneless, skinless chicken breast, cubed
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1pocket bread round, cut in half
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1smallonion, sliced
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1tomato, sliced
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½cupplain yogurt
Cooking Directions
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Combine olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
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Pour chicken and marinade into a frying pan over medium-high heat. Cook until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Stuff each half of pita pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories460 | |
| % Daily Value * | |
| Total Fat 30g |
39% |
| Saturated Fat 5g |
25% |
| Cholesterol 40mg |
13% |
| Sodium 819mg |
36% |
| Total Carbohydrate 28g |
10% |
| Dietary Fiber 2g |
6% |
| Total Sugars 7g |
|
| Protein 20g |
40% |
| Vitamin C 19mg |
21% |
| Calcium 163mg |
13% |
| Iron 2mg |
10% |
| Potassium 413mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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