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Prep Time:45 minsTotal Time:45 minsServings:5Yield:5 pitasJump to Nutrition Facts
Prep Time:45 minsTotal Time:45 minsServings:5Yield:5 pitas
Prep Time:45 mins
Prep Time:
45 mins
Total Time:45 mins
Total Time:
Servings:5
Servings:
5
Yield:5 pitas
Yield:
5 pitas
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1/4 cup reduced-fat plain Greek yogurt plus 1 tablespoon, divided1/4 cup lemon juice plus 1 tablespoon, divided4clovesgarlic, grated, divided2teaspoonsdried oregano¾teaspoonsalt, divided1 ½poundsboneless, skinless chicken thighs, trimmed and cut into 2-inch pieces1large egg⅔cupcanola oil¼teaspoonground pepper1largegreen bell pepper, cut into 1 1/2-inch pieces1largered onion, cut into 1 1/2-inch pieces5(6 inch)whole-wheat pitas, warmed5small lettuce leaves1largetomato, halved and sliced
Cook Mode(Keep screen awake)
Ingredients
1/4 cup reduced-fat plain Greek yogurt plus 1 tablespoon, divided
1/4 cup lemon juice plus 1 tablespoon, divided
4clovesgarlic, grated, divided
2teaspoonsdried oregano
¾teaspoonsalt, divided
1 ½poundsboneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
1large egg
⅔cupcanola oil
¼teaspoonground pepper
1largegreen bell pepper, cut into 1 1/2-inch pieces
1largered onion, cut into 1 1/2-inch pieces
5(6 inch)whole-wheat pitas, warmed
5small lettuce leaves
1largetomato, halved and sliced
DirectionsWhisk 1/4 cup each yogurt and lemon juice, 3 garlic cloves, oregano and 1/4 teaspoon salt in a large nonreactive bowl. Add chicken and stir to coat. Marinate for 15 to 30 minutes.Combine egg with the remaining 1 tablespoon lemon juice and 1 garlic clove in a blender and puree. With the motor running, drizzle in oil. Transfer to a bowl. Stir in the remaining 1 tablespoon yogurt and 1/2 teaspoon salt and season with pepper. Set aside.Place an oven rack in the top position and preheat broiler to High. Line a large rimmed baking sheet with foil.Stir bell pepper and onion into the chicken and marinade. Spread evenly on the prepared baking sheet. Broil, stirring once halfway, until the chicken is just cooked through and the vegetables are lightly charred, 14 to 16 minutes.Spread 1 tablespoon of the garlic mayo on each pita (reserve the remaining mayo for another use). Top with the chicken and vegetables, lettuce and tomato.TipsTo make ahead: Refrigerate garlic mayo (Step 2) for up to 5 days.Originally appeared: EatingWell Magazine, November/December 2017
Directions
Whisk 1/4 cup each yogurt and lemon juice, 3 garlic cloves, oregano and 1/4 teaspoon salt in a large nonreactive bowl. Add chicken and stir to coat. Marinate for 15 to 30 minutes.Combine egg with the remaining 1 tablespoon lemon juice and 1 garlic clove in a blender and puree. With the motor running, drizzle in oil. Transfer to a bowl. Stir in the remaining 1 tablespoon yogurt and 1/2 teaspoon salt and season with pepper. Set aside.Place an oven rack in the top position and preheat broiler to High. Line a large rimmed baking sheet with foil.Stir bell pepper and onion into the chicken and marinade. Spread evenly on the prepared baking sheet. Broil, stirring once halfway, until the chicken is just cooked through and the vegetables are lightly charred, 14 to 16 minutes.Spread 1 tablespoon of the garlic mayo on each pita (reserve the remaining mayo for another use). Top with the chicken and vegetables, lettuce and tomato.TipsTo make ahead: Refrigerate garlic mayo (Step 2) for up to 5 days.
Whisk 1/4 cup each yogurt and lemon juice, 3 garlic cloves, oregano and 1/4 teaspoon salt in a large nonreactive bowl. Add chicken and stir to coat. Marinate for 15 to 30 minutes.
Combine egg with the remaining 1 tablespoon lemon juice and 1 garlic clove in a blender and puree. With the motor running, drizzle in oil. Transfer to a bowl. Stir in the remaining 1 tablespoon yogurt and 1/2 teaspoon salt and season with pepper. Set aside.
Place an oven rack in the top position and preheat broiler to High. Line a large rimmed baking sheet with foil.
Stir bell pepper and onion into the chicken and marinade. Spread evenly on the prepared baking sheet. Broil, stirring once halfway, until the chicken is just cooked through and the vegetables are lightly charred, 14 to 16 minutes.
Spread 1 tablespoon of the garlic mayo on each pita (reserve the remaining mayo for another use). Top with the chicken and vegetables, lettuce and tomato.
Tips
To make ahead: Refrigerate garlic mayo (Step 2) for up to 5 days.
Originally appeared: EatingWell Magazine, November/December 2017
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Nutrition Facts(per serving)456Calories20gFat40gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
