Ingredients
- 1/2 lb Chicken breast boneless skinless
- 1/2 Cup Celery Diced
- 2 tbsp Onion minced
- 4 tbsp Greek yogurt or more if needed
- 2 tbsp Fresh dill
- 4 Pita bread
- 2 cups Romaine lettuce shredded
- 8 slices Tomato
Roasted Chickpeas
- 2 tsp Extra-virgin olive oil
- 1/2 tsp Lemon juice
- 1/2 tsp Dried oregano
- 1 cup Chickpeas drained and rinsed
Instructions
- Bring a salted pot of water to a boil. Simmer the chicken until it reaches an internal temperature of 160°. Remove from water and dice into small chunks. Place in the refrigerator to cool fully.
- Roasted chickpeas: Preheat the oven to 400 degrees. In a bowl mix all the ingredients. Season with salt and pepper to taste. Place on a baking sheet and roast in the oven until golden brown and crispy but still tender inside, about 10 to 15 minutes. Set aside to cool.
- Once the chicken is cooled fully mix it with the celery, onion, yogurt, dill, salt & pepper.
- Warm the pita on both sides in a nonstick pan on medium heat.
- Place the lettuce, tomato, and chicken salad on the pita. Fold in half. Serve with roasted chickpeas.
Nutrition
Calories: 331kcal | Carbohydrates: 47g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 389mg | Potassium: 649mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2602IU | Vitamin C: 11mg | Calcium: 111mg | Iron: 3mg
Chicken Salad Pita
Ingredients
- 1/2 lb Chicken breast boneless skinless
- 1/2 Cup Celery Diced
- 2 tbsp Onion minced
- 4 tbsp Greek yogurt or more if needed
- 2 tbsp Fresh dill
- 4 Pita bread
- 2 cups Romaine lettuce shredded
- 8 slices Tomato
Roasted Chickpeas
- 2 tsp Extra-virgin olive oil
- 1/2 tsp Lemon juice
- 1/2 tsp Dried oregano
- 1 cup Chickpeas drained and rinsed
Instructions
- Bring a salted pot of water to a boil. Simmer the chicken until it reaches an internal temperature of 160°. Remove from water and dice into small chunks. Place in the refrigerator to cool fully.
- Roasted chickpeas: Preheat the oven to 400 degrees. In a bowl mix all the ingredients. Season with salt and pepper to taste. Place on a baking sheet and roast in the oven until golden brown and crispy but still tender inside, about 10 to 15 minutes. Set aside to cool.
- Once the chicken is cooled fully mix it with the celery, onion, yogurt, dill, salt & pepper.
- Warm the pita on both sides in a nonstick pan on medium heat.
- Place the lettuce, tomato, and chicken salad on the pita. Fold in half. Serve with roasted chickpeas.
Nutrition
Calories: 331kcalCarbohydrates: 47gProtein: 23gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 389mgPotassium: 649mgFiber: 6gSugar: 5gVitamin A: 2602IUVitamin C: 11mgCalcium: 111mgIron: 3mg
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