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Preparation Time: 20 minutes + 1 hour marinating
Cooking time: 10 minutes
Serves: 2
If served as two portions, provides 367 cals, 11g fat (of which 2g saturates), 4g sugar and 0.4g salt per portion.
Ingredients
- ¼ cup lemon juice
- 2 tbsp olive oil
- ¾ tsp minced garlic, divided
- ½ tsp ground mustard
- ½ tsp dried oregano
- 225g (½lb) pound boneless skinless chicken breasts, cut into ½ inch strips
- ½ cup chopped peeled cucumber
- ⅓ cup plain yogurt
- ¼ tsp dill weed
- 2 whole pita breads
- ½ small red onion, thinly sliced
Method
1. In a large resealable plastic bag, combine the lemon juice, oil, ½ tsp garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.
2. Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7 - 8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and onion; fold in half.
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