Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes1/2 cup salt-free lemon-pepper marinade3 tablespoons minced fresh mintSAUCE:1/2 cup fat-free plain Greek yogurt2 tablespoons lemon juice1 teaspoon dill weed1/2 teaspoon garlic powderASSEMBLY:1 medium cucumber, seeded and chopped1 medium tomato, chopped1/4 cup finely chopped onion6 whole wheat pita pocket halves, warmed1/3 cup crumbled feta cheese
Preparation
Place chicken, marinade and mint in a shallow dish and turn to coat. Cover and refrigerate up to 6 hours.
Drain chicken, discarding marinade. Place a large nonstick skillet over medium-high heat. Add chicken; cook and stir until no longer pink, 4-6 minutes.
In a small bowl, mix sauce ingredients. In another bowl, combine cucumber, tomato and onion. Serve chicken in pita pockets with sauce, vegetable mixture and cheese.
