Low Sodium Mediterranean Chicken Pita Sandwich
Savor the bold flavors of the Mediterranean with this Low Sodium Mediterranean Chicken Pita Sandwich, a heart-healthy twist on a classic favorite. Succulent grilled chicken marinated in olive oil, fresh lemon juice, garlic, and oregano forms the flavorful centerpiece of this recipe, while a creamy Greek yogurt sauce infused with parsley and optional mint adds a refreshing tang. Loaded with vibrant toppings like crisp cucumber, juicy tomato, sweet red onion, and just a hint of low-sodium feta cheese, all tucked inside warm, whole wheat pita bread, this sandwich delivers a perfect balance of taste and texture. With only 20 minutes of prep time and 15 minutes of cooking, this protein-packed meal is an ideal option for busy weeknights or light lunches. Perfect for those seeking low-sodium alternatives without compromising on Mediterranean flair, it’s both nutritious and irresistibly satisfying!
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 3 tablespoons Lemon juice, fresh
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 cup Plain Greek yogurt
- 0.5 cup Cucumber, diced
- 0.5 cup Tomato, diced
- 0.25 cup Red onion, thinly sliced
- 0.25 cup Feta cheese, crumbled (low sodium)
- 4 pieces Whole wheat pita breads
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Mint leaves, chopped (optional)
Instructions
In a bowl, combine 2 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, dried oregano, and black pepper.
Place the chicken breast in a shallow dish and pour the olive oil mixture over it. Marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
Preheat a grill or a grill pan over medium-high heat.
Grill the marinated chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing it thinly.
In a small bowl, mix the plain Greek yogurt with the remaining 1 tablespoon of lemon juice. Add half of the chopped parsley and, if using, the mint leaves. Stir to combine and set aside.
Warm the whole wheat pita breads briefly on the grill or in a preheated oven, about 2 minutes, until just soft and pliable.
To assemble the sandwiches, spread a layer of the yogurt sauce inside each pita. Fill with slices of grilled chicken, then top with diced cucumber, diced tomato, sliced red onion, and a few crumbles of feta cheese.
Sprinkle the sandwiches with the remaining parsley, and serve immediately.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 18.4 g | ||
| Protein | 188.4 g | 377% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 646 mg | 50% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2571 mg | 55% | |
*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.
