2 cups plain greek yogurt
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2–3 tsps finely minced garlic
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
2 teaspoons Extra virgin olive oil
2 teaspoons red wine vinegar
2 tablespoons plain greek yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)
6 Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
- Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- To prepare the chicken, combine the oil, garlic, red wine vinegar, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
- Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
Freestyle SmartPoints: 1 (1 pita plus chicken and sauce)
Freestyle SmartPoints: 0 (just chicken and sauce) Make it low carb by serving it with a bed of lettuce, tomatoes, and cucumbers!
- Category: Dinner
- Method: Marinate
- Cuisine: Greek
- Serving Size: 1 pita bread with chicken
- Calories: 201
- Sugar: 3.5g
- Sodium: 342.8mg
- Fat: 5.7g
- Saturated Fat: .8g
- Carbohydrates: 14.3g
- Fiber: 4.4g
- Protein: 27.4g