These pitas are amazing for meal prepping as they stay well in your fridge for up to four days. The Tzaziki makes it a refreshing meal for hot days but certainly can be enjoyed in the colder months too! These work great as a packed lunch too as they can be enjoyed both warm and cold. Enjoy!

4 Servings

Ingredients

 CHICKEN:

• 150 ml balsamic vinaigrette

• 450 grams boneless skinless chicken breast halves

 TZAZIKI SAUCE (CREAMY YOGHURT SAUCE):

• 200 grams plain Greek yogurt

• 80 grams finely chopped cucumber

• 1/2 red onion, finely chopped

• 1 tablespoon minced fresh parsley

• 1 tablespoon lime juice

• 1 garlic clove, minced

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

 PITAS:

• 8 pita pocket halves

• 60 grams sliced cucumber

• 80 grams grape tomatoes, chopped

• 1/2 red onion, sliced

• 110 grams crumbled feta cheese 

Start me up

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving.

• Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat, 4-7 minutes on each side.

• Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts

2 filled pita halves: 428 calories, 14g fat (6g saturated fat), 85mg cholesterol, 801mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 33g protein.