I know I just told you in the previous post that the Polynesian Chicken was my favorite recipe, and it was, BUT this was definitely a close second! This Greek Chicken Pita recipe is filling but light at the same time. The cucumber and tomato give it a great crunch and the sauce is delicious without being heavy.
Please come back and let me know what you think if you try it. Do you have a favorite recipe which is light but filling? I’d love for you to link it here or share it.
1 garlic clove
1 lb. boneless, skinless chicken thighs – trim fat off
1 1/2 tsp. lemon pepper
1/2 tsp. oregano
1/8 tsp. pepper
1/8 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
8 pita pocket breads
1 cup plain lowfat or nonfat yogurt
3 tomatoes diced
1 large cucumber diced
2 large green peppers sliced in strips
This recipe will fit in a 4 quart slow cooker.
Combine garlic, chicken, lemon pepper, oregano, pepper, cinnamon, nutmeg and cloves in your slow cooker. Stir to coat chicken with the seasoning mixture. Cover and cook on low 5-6 hours.
Remove chicken from slow cooker and shred – set aside. Stir yogurt into sauce in the slow cooker.
Heat pita bread according to package directions and then cut each in half so that you have pockets.
To serve put chicken into warm pita pocket, top with yogurt sauce, cucumber, tomato and peppers. Enjoy!
This recipe was adapted from: LDSLiving Magazine