Sunday, April 06, 2008
Recipes
Ingredients
1/4 cup fresh lemon juice
2 Tbsp low-sodium soy sauce
1 Tbsp honey
2 medium garlic clove(s), minced
2 tsp olive oil, garlic-flavored or extra-virgin
1 tsp dried oregano
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
1/2 cup plain fat-free yogurt
1/2 cup cucumber(s), shredded
1 Tbsp dill, fresh, chopped
1/2 tsp garlic powder
4 large whole wheat pita(s), halved
Instructions
Preheat oven to 400ºF.
In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.
Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving.