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Lunch

Chicken & Cucumber Pita Sandwiches with Yogurt Sauce

Cucumbers do double duty in this healthy Greek-inspired chicken pita recipe—they're grated to lend a refreshing flavor to the quick cucumber-yogurt sauce and sliced to provide cool crunch tucked into the pita. Serve these sandwiches for a healthy dinner or light lunch.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 5 teaspoons olive oil, divided
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried
  • 2¾ teaspoons minced garlic, divided
  • ¼ teaspoon crushed red pepper
  • 1 pound chicken tenders
  • 1 english cucumber, halved, seeded and grated, plus 1/2 english cucumber, halved and sliced
  • ½ teaspoon salt, divided
  • ¾ cup nonfat plain greek yogurt
  • 2 teaspoons chopped fresh mint
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon ground pepper
  • 2 (6 1/2 inch) whole-wheat pita breads, halved
  • 4 lettuce leaves
  • ½ cup sliced red onion
  • 1 cup chopped plum tomatoes

Directions

  1. Combine lemon zest, lemon juice, 3 tsp. oil, oregano, 2 tsp. garlic, and crushed red pepper in a large bowl. Add chicken and toss to coat. Marinate in the refrigerator for at least 1 hour or up to 4 hours.
  2. Meanwhile, toss grated cucumber with 1/4 tsp. salt in a fine-mesh sieve. Let drain for 15 minutes, then squeeze to release more liquid. Transfer to a medium bowl. Stir in yogurt, mint, dill, ground pepper, and the remaining 2 tsp. oil, 3/4 tsp. garlic, and 1/4 tsp. salt. Refrigerate until ready to serve.
  3. Preheat grill to medium-high.
  4. Oil the grill rack (see Tip). Grill the chicken until an instant-read thermometer inserted in the center registers 165 degrees F, 3 to 4 minutes per side.
  5. To serve, spread some of the sauce inside each pita half. Tuck in the chicken, lettuce, red onion, tomatoes, and sliced cucumber.