Low Sodium Grilled Chicken Pita
Elevate your lunch or dinner with this irresistible Low Sodium Grilled Chicken Pita recipe, a healthy twist on a Mediterranean favorite! Tender, juicy chicken breasts are marinated in a mix of olive oil, lemon juice, garlic, oregano, and pepper before being perfectly grilled to smoky perfection. Served in warm whole wheat pita pockets alongside crisp cucumber, ripe tomatoes, and tangy red onion, this dish is topped with a creamy dill-infused Greek yogurt sauce for a burst of refreshing flavor. With minimal sodium and wholesome ingredients, this recipe is ideal for heart-healthy meals or guilt-free indulgence. Ready in just 35 minutes, these pita sandwiches are perfect for busy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic cloves
- 0.5 teaspoons ground black pepper
- 1 teaspoons dried oregano
- 1 medium cucumber
- 2 medium tomatoes
- 0.5 small red onion
- 1 cup plain Greek yogurt
- 1 tablespoon fresh dill
- 4 pieces whole wheat pita breads
- 4 leaves lettuce leaves
Instructions
Begin by patting the chicken breasts dry with paper towels.
In a small bowl, combine olive oil, lemon juice, minced garlic, ground black pepper, and dried oregano. Mix well to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.
While the chicken marinates, prepare the toppings. Slice the cucumber and tomatoes into thin slices. Finely chop the red onion.
In another bowl, mix the Greek yogurt with finely chopped fresh dill to create a dill yogurt sauce. Set aside in the refrigerator.
Preheat the grill to medium-high heat. Once hot, place the marinated chicken on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
Remove the chicken from the grill and let it rest for a few minutes. Then, slice the grilled chicken into thin strips.
Warm the whole wheat pita breads either on the grill for about 30 seconds on each side or in a microwave until soft.
To assemble each pita, place a lettuce leaf inside the pita pocket. Add a few slices of grilled chicken, cucumber, tomato, and onion.
Drizzle with the dill yogurt sauce before serving.
Serve immediately and enjoy your low sodium grilled chicken pita!
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 25.8 g | ||
| Protein | 161.2 g | 322% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2778 mg | 59% | |
*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.
