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MEDITERRANEAN CHICKEN PITA POCKETS

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 2/3 cup plain nonfat Greek yogurt
  • 2 teaspoons Juice of 1 lemon
  • 1/2 teaspoon dried dill weed
  • 3/4 teaspoon garlic salt, divided
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into thin slices
  • 1 or try hunt's® organic can (14.5 oz each) Hunt's® Diced Tomatoes, drained
  • 3 6-1/2 inch whole wheat pita pocket breads
  • 1 cup thinly sliced cucumber
  • 3 tablespoons Culinary Circle Crumbled Feta Cheese
DIRECTIONS

Stir together yogurt, lemon juice, dill and 1/4 teaspoon garlic salt in small bowl; set aside.

Heat oil in large skillet over medium-high heat. Add chicken; sprinkle with remaining 1/2 teaspoon garlic salt. Cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Add drained tomatoes; heat 3 minutes more or until tomatoes are hot, stirring occasionally.

Spread yogurt mixture evenly inside pita pockets; top with cucumber slices. Divide chicken mixture evenly and spoon into pita pockets; top evenly with cheese. Serve immediately.