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Nutrition Facts
Serving Size
½ of recipe
Calories
499
Total Fat
19 g
Saturated Fat
6 g
Sodium
925 mg
Total Carbohydrate
44 g
Dietary Fiber
3.5 g
Protein
38 g
Ingredients and Preparation
Ingredients
Measures
Fresh thyme
1½ teaspoons (or ¾ teaspoon dried)
Freshly ground pepper to taste
Balsamic vinegar
1 teaspoon
Fresh lemon juice
2 +2 teaspoons
Olive oil
4 + 2 teaspoons
Boneless, skinless chicken breast
½ pound
Heart of romaine lettuce, sliced
½
Medium tomato, sliced into wedges
1
Red onion, sliced
¼
Crumbled Feta
1/3 cup
Kalmata olives, pitted
¼ cup
Plain low-fat yogurt
¼ cup
Garlic clove, minced
½
Cucumber, diced
¼ cup
Dash of salt
Pita breads
2
Directions
- Combine thyme, pepper, balsamic vinegar, and 2 teaspoons lemon juice in a small bowl. Add 4 teaspoons olive oil and whisk until incorporated.
- Place chicken in a resealable plastic bag and add half of the dressing (about 1 tablespoon). Toss to coat and marinate in the refrigerator for 1 hour.
- Combine lettuce, tomatoes, onion, Feta, and olives in a medium bowl. Toss with the remaining dressing.
- Combine yogurt, garlic, cucumber, remaining lemon juice, and salt in a small bowl.
- Prepare an outdoor grill or indoor grill pan. Remove chicken from marinade and grill for 6-8 minutes on each side, until cooked through. Let rest for 5 minutes and then slice into thin strips.
- Grill pita breads for about 1 minute on each side, until warmed.
- Spread yogurt sauce over pita bread. Top with the chicken and salad.