Greek Chicken Pitas with Cucumber-Dill Sauce
Prep: 15 minutes • Grill: 10 minutes • Serves: 4
1 pound Schnucks Natural boneless, skinless chicken breasts
Schnucks nonstick cooking spray
2 whole wheat pitas, each cut in half and split
1 can (2.25 ounces) Schnucks sliced ripe olives, drained
1 medium tomato, diced
1/2 small red onion, very thinly sliced (about 1/2 cup)
1-1/2 cups loosely packed fresh baby spinach leaves
3/4 cup rinsed and drained garbanzo beans
1/2 medium English cucumber, peeled and coarsely shredded (about 1 cup)
1-3/4 teaspoons kosher salt, divided
1 small lemon
1 container (16 ounces) low fat Greek yogurt
2 garlic cloves, crushed with press
2 tablespoons chopped fresh dill fronds
1. Prepare Chicken Pitas: Prepare outdoor grill for direct grilling over medium heat. Spray chicken with nonstick cooking spray. Place chicken on hot grill rack. Cover and cook 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°F, turning once halfway through cooking. Remove chicken from grill and transfer to cutting board. When cool enough to handle, slice chicken across the grain.
2. Prepare Cucumber-Dill Sauce: In small strainer set over small bowl, toss cucumber with 1 teaspoon salt. Let stand 5 minutes. Lightly press cucumber in strainer to remove as much liquid as possible; discard liquid. Place cucumber in same small bowl. From lemon, squeeze 2 tablespoons juice into cucumber. Stir in yogurt, garlic, dill and remaining 3/4 teaspoon salt. Makes about 2 cups.
3. To serve, stuff pitas with chicken, olives, tomato, onion, spinach and garbanzo beans; top with Cucumber-Dill Sauce.
Each pita sandwich with 1/4 cup sauce: about 295 calories, 6 g total fat (1 g saturated), 56 mg cholesterol, 704 mg sodium, 31 g carbohydrate, 8 g fiber, 33 g protein
To grill pitas before filling, spray uncut pitas with nonstick cooking spray. Place pitas on hot grill rack and cook over medium heat 1 to 2 minutes or until grill marks appear, turning once.
Enjoy leftover Cucumber-Dill Sauce for up to 3 days over seafood or with crackers and crudites.