Wining and Dining Wednesday: 1/25/2017

Kid-approved Chicken Pitas

Thanks to the app BigOven, I found a great recipe for some Chicken Pitas. Naturally, I made a few edits.

Total Time: 45 minutes

Serving Size: 6


Chicken Breasts: 1.25 – 1.50 pounds; you can buy tenders, but I like to slice the chicken extra thin

Fat Free Greek Yogurt: 8 Oz (1 cup)

Lemon: 1 tbsp; about half a lemon

Garlic: 2 tbsp; minced

Cinnamon: 1/4 tsp; you can skip this spice if you are not a big fan (I think it enhances the flavor)

Thyme: 1/2 tsp; you can use Oregano if you don’t have Thyme…none of us do, but you know…

Salt: 3/4 tsp; I used sea salt

Nutmeg: 1/4 tsp

Dill Weed: 1/2 tsp

Pita: 1 package

Lettuce: 1/2 half head; chopped

Tomato: 1

Cucumbers: 1/2; I used an English hot house cucumber

Red Onions: 1/4; sliced or diced – depends on your preference


1. Mix together 1oz (1/4 cup) of yogurt, 1 tbsp of lemon juice, 1 tbsp of minced garlic, 1/4 tsp of cinnamon, 1/2 tsp of thyme, 1/2 tsp of salt and 1/4 tsp into a bowl

2. Slice the chicken breasts into thin strips and place into a pan or large mixing bowl

3. Pour the mixture from step 1 to the chicken and mix them together

4. Grease a medium-to-large pan, set the burner to medium, add chicken (leave some space between each strip) and cook until browned; set them aside in a bowl after they’re thoroughly cooked

Note: cooking time varies based on thickness of strips

5. Slice all your veggies (lettuce, tomatoes, cucumbers and onions) and set them into individual bowls

6. Mix together 7oz of Fat Free Greek Yogurt, 1/2 tsp of Dill Weed, 1/4 tsp of Salt and 1/4 tsp of Nutmeg – this your sauce for the pitas!

7. Now, add all your ingredients into a Pita



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