Greek Chicken Pitas
Serve with optional toppings

Servings: 4

1 cup plain nonfat yogurt
1 tablespoon chopped fresh dill (or more depending on preferences)
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch slices
1 teaspoon dried oregano
1 tablespoon olive oil, divided
2 medium onions, thinly sliced
4 pita bread rounds, heated

Optional Additions:
Chopped tomato
Low fat feta
Chopped cucumber
Black olives
Chopped green onions

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.

Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat 1 teaspoon oil in heavy large nonstick skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. Add 3 teaspoons oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes.

Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.

Per Serving (does not include optional items): 376 Calories; 6g Fat (14.0% calories from fat); 1g Saturated Fat; 36g Protein; 44g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 441mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat.

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