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Chicken pita sandwiches

Ingredients

Chicken and marinade

  • ~1.5lbs chicken tenders
  • 1 cup Greek yoghurt
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 3 garlic cloves, chopped
  • 1 tbsp dried oregano
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper

To serve

  • Pita bread
  • Tzatziki sauce
  • 1 small red onion, sliced or diced
  • 1 large tomato, sliced or diced (or sub for some cherry/grape tomatoes)
  • 1 green bell pepper, sliced or diced
  • Half a cucumber, peeled, de-seeded and diced
  • Some pitted Kalamata olives

Instructions

Mix the marinade in a large bowl. Add the chicken and cover. Leave for at least 30 minutes, overnight is better.

Fry the chicken in a little olive oil. Try not to bring too much of the marinade along for the ride. Set aside and keep warm.

Warm the pita bread (easy technique: wrap in damp kitchen paper and microwave). Place the pita into a square of aluminum foil, spread generously with tzatziki and then add chicken and veggies. Fold up and secure with the foil. It’s ready to eat…

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: 1 pita sandwich
  • Calories: 550
  • Protein: 51 g
  • Carbs: 46 g
  • Fat: 17 g
  • Saturated fat: 5 g
  • Fiber: 3 g
  • Total sugar: 7 g
  • Sodium: 1180 mg