Nutrition Facts| Serving Size | ½ of recipe | | Calories | 499 | | Total Fat | 19 g | | Saturated Fat | 6 g | | Sodium | 925 mg | | Total Carbohydrate | 44 g | | Dietary Fiber | 3.5 g | | Protein | 38 g |
Servings and Times| Servings | 2 | | Marinating time | 1 hour |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Fresh thyme | 1½ teaspoons (or ¾ teaspoon dried) | | Freshly ground pepper to taste | | Balsamic vinegar | 1 teaspoon | | Fresh lemon juice | 2 +2 teaspoons | | Olive oil | 4 + 2 teaspoons | | Boneless, skinless chicken breast | ½ pound | | Heart of romaine lettuce, sliced | ½ | | Medium tomato, sliced into wedges | 1 | | Red onion, sliced | ¼ | | Crumbled Feta | 1/3 cup | | Kalmata olives, pitted | ¼ cup | | Plain low-fat yogurt | ¼ cup | | Garlic clove, minced | ½ | | Cucumber, diced | ¼ cup | | Dash of salt | | Pita breads | 2 |
Directions - Combine thyme, pepper, balsamic vinegar, and 2 teaspoons lemon juice in a small bowl. Add 4 teaspoons olive oil and whisk until incorporated.
- Place chicken in a resealable plastic bag and add half of the dressing (about 1 tablespoon). Toss to coat and marinate in the refrigerator for 1 hour.
- Combine lettuce, tomatoes, onion, Feta, and olives in a medium bowl. Toss with the remaining dressing.
- Combine yogurt, garlic, cucumber, remaining lemon juice, and salt in a small bowl.
- Prepare an outdoor grill or indoor grill pan. Remove chicken from marinade and grill for 6-8 minutes on each side, until cooked through. Let rest for 5 minutes and then slice into thin strips.
- Grill pita breads for about 1 minute on each side, until warmed.
- Spread yogurt sauce over pita bread. Top with the chicken and salad.
Exchanges
3.5 very lean meats; 1 medium-fat meat substitute; 2 fats; 2.5 starches; 1 vegetable. Side Suggestions: Hummus and Pita Bread |