NewYork-Presbyterian Hospital

Recipe Yield: 6 Servings (6 pita sandwiches)

Ingredients

• 1 cup fat free Greek yogurt
• 2 Tbsp fresh lemon juice
• 1/2 tsp ground cumin
• 1 bay leaf
• 2 cups low sodium chicken broth
• 1 cup water
• 4 six-oz. boneless, skinless chicken breasts
• 1 cup chopped red bell pepper
• 1/2 cup diced red onion
• 1/4 cup chopped fresh mint
• 1 fifteen-oz. can, no salt added, chickpeas, rinsed and drained
• 6 six-inch whole wheat pitas
• 1 half cup baby spinach leaves
• 6 quarter-inch thick slices tomato, cut in halve

Directions

1. Combine yogurt, lemon juice, and cumin in a small bowl. Set aside.
2. Add bay leaf to pot with chicken broth diluted with 1 cup of water. Bring to a boil. Add chicken breasts and simmer on medium heat until cooked through (8-10 minutes).
3. Remove cooked chicken breasts from broth, let cool on cutting board and then dice into cubes. Place chicken pieces in yogurt mixture. Toss gently to coat all sides. Set aside.
4. Combine bell pepper, onion, mint and chickpeas. Divide mixture into 6 servings and stuff into each pita.
5. Place a small handful (1/4 cup) of spinach leaves and 2 sliced tomato halves in each pita.
6. Add a 1/2 cup of diced chicken mixture to each pita.
7. Serve and enjoy!

Nutrition Facts