High Protein Mediterranean Pita Sandwich
Elevate your lunch game with this High Protein Mediterranean Pita Sandwich, a perfect fusion of bold flavors and wholesome ingredients. Packed with protein from tender grilled chicken, nutrient-rich chickpeas, and creamy Greek yogurt, this recipe ensures a satisfying and nutritious meal. Fresh vegetables like cucumber, cherry tomatoes, and red onion add a crisp texture, while tangy feta cheese and fragrant oregano bring authentic Mediterranean flair. Nestled in soft whole wheat pita pockets, this dish is quick to prepare and ideal for a healthy lunch or dinner. Whether you're meal prepping or enjoying a fresh meal on the go, this vibrant, easy-to-make pita sandwich is bound to become a new favorite in your recipe rotation.
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Recipe Information
Ingredients
- 2 pieces whole wheat pita breads
- 1 item boneless, skinless chicken breast
- 1 cup canned chickpeas, drained and rinsed
- 0.5 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic clove, minced
- 0.5 cup cucumber, diced
- 0.5 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 0.25 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by preparing the chicken. Place the chicken breast between two sheets of plastic wrap and pound it to an even thickness, about 1/2 inch thick, using a meat mallet or rolling pin.
In a small bowl, mix together 1 tablespoon of olive oil, garlic, oregano, salt, and black pepper. Coat the chicken breast with this mixture.
Heat a grill pan over medium-high heat and cook the chicken breast for 5-6 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Remove from heat and let it rest before slicing into strips.
While the chicken is cooking, prepare the yogurt dressing by combining the Greek yogurt, lemon juice, and the remaining 1 tablespoon of olive oil in a small bowl. Mix well and set aside.
In a large bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, feta cheese, and fresh parsley. Gently toss to mix all ingredients.
Slice the pita breads in half to create pockets. Gently open each half to form a pocket.
Spread about 1-2 tablespoons of the yogurt dressing inside each pita pocket.
Fill each pocket with a generous amount of the chickpea and vegetable mixture, followed by the grilled chicken strips.
Serve immediately, garnished with any extra parsley or feta cheese if desired.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 3392 mg | 148% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 22.4 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 638 mg | 49% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1936 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
