Chicken Soulvaki Pita

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A Summer Staple that is quick, easy, light, refreshing and very Healthy!  This course consists of Chicken Soulvaki garnished with vegetables of your choice.  I like using sliced cucumber,  tomatoes, red onions, red pepper, green pepper and mixed lettuces topped off with  tzatziki sauce stuffed in a lightly baked pita. If you have leftover veggies, serve it as a small side salad.

For my Tzatziki sauce recipe click here.   Cut up a lemon and squeeze on top for a refreshing lemony taste.   Leftovers are great for lunch the next day.  If you are prepping this in advance:  Cook the chicken and store in the fridge, cut up the veggies in advance and store in a large ziplock bag with a paper towel in it to absorb any excess water.  The day that you want to serve microwave the chicken and pop the pita in the toaster oven.  You may want to double to Tzatziki sauce if your family likes to dip their veggies in it like mine do. My 5 year old son loves the Tzatziki sauce…if only I can get him to pronounce it correctly 🙂 

AuthorSheenaCategory,

Yields1 Serving

Ingredients:

 18 oz Chicken tenderloin
 ½ tsp Montreal steak seasoning
 ½ tsp Dried mint
 ½ tsp Mediterranean sea salt
 ½ tsp Greek seasoning
 3 dashes Worcestershire sauce
 1 Large garlic, minced
 3 oz 0% Chobani Greek yogurt
 4 Pocket Thins made by Arnold’s or any pita that you like- (nutrition value will change).
Chopped or Julienned style vegetables:
 2 Plum tomatoes
 ½ English cucumber
 1 Sweet red pepper
 1 Green pepper
 1 Small red onion
 2 cups Chopped mixed lettuce
Optional
 Crushed red pepper flakes

Directions:

1

Mix above Marinade and coat chicken let sit for approximately 2 hrs.

2

Pre-Heat oven to 400 degrees. Spray cooking spray in a baking dish.

3

Arrange chicken tenders on a baking dish.

4

Cook uncovered for 18-20 minutes until cook through. Once cooked; remove from oven and cover with foil for the chicken to soak up any juices

5

Warm Pita in oven for 5-7 minutes

6

Serve 2 chicken tenders inside Pita and top with veggies and drizzle 2.5 tbsp of Tzatziki Sauce on top.

Nutrition:

Nutrition Facts

Serving Size 1

Servings 1


Amount Per Serving
Calories 228.1
% Daily Value *
Total Fat 2g4%
Total Carbohydrate 26.4g9%
Dietary Fiber 6.2g25%
Protein 29.2g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 18 oz Chicken tenderloin
 ½ tsp Montreal steak seasoning
 ½ tsp Dried mint
 ½ tsp Mediterranean sea salt
 ½ tsp Greek seasoning
 3 dashes Worcestershire sauce
 1 Large garlic, minced
 3 oz 0% Chobani Greek yogurt
 4 Pocket Thins made by Arnold’s or any pita that you like- (nutrition value will change).
Chopped or Julienned style vegetables:
 2 Plum tomatoes
 ½ English cucumber
 1 Sweet red pepper
 1 Green pepper
 1 Small red onion
 2 cups Chopped mixed lettuce
Optional
 Crushed red pepper flakes

Directions

1

Mix above Marinade and coat chicken let sit for approximately 2 hrs.

2

Pre-Heat oven to 400 degrees. Spray cooking spray in a baking dish.

3

Arrange chicken tenders on a baking dish.

4

Cook uncovered for 18-20 minutes until cook through. Once cooked; remove from oven and cover with foil for the chicken to soak up any juices

5

Warm Pita in oven for 5-7 minutes

6

Serve 2 chicken tenders inside Pita and top with veggies and drizzle 2.5 tbsp of Tzatziki Sauce on top.

Chicken Soulvaki Pita

Sheena’s recommended brand for this recipe:


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