Chicken Pita Sandwich

By BFL Team

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  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 2 boneless, skinless chicken breasts, cubed (or leftover shredded rotisserie chicken)
  • 1 small red onion, sliced
  • 1 tomato, sliced
  • 1/2 cup plain, non-fat yogurt (Greek yogurt works well and has more protein)
  • 2 whole-wheat pitas, cut in half
  • Cooking spray


Combine olive oil, lemon juice, salt, oregano, garlic and pepper in a large re-sealable plastic bag. Add chicken cubes, shake to mix and marinate in the refrigerator three hours or overnight. Spray a nonstick skillet with cooking spray, add chicken and marinade and cook over medium-high heat until chicken is no longer pink. Stuff each half of the pita bread with chicken, onion, tomato and yogurt and serve.


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