We love this healthy veggie and chicken recipe all bundled up in pita, but you can also serve it over brown rice, drizzled with the mayo sauce too.

Joy Howard
Source: EatingWell Magazine, November/December 2017
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk 1/4 cup each yogurt and lemon juice, 3 garlic cloves, oregano and 1/4 teaspoon salt in a large nonreactive bowl. Add chicken and stir to coat. Marinate for 15 to 30 minutes.

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  • Combine egg with the remaining 1 tablespoon lemon juice and 1 garlic clove in a blender and puree. With the motor running, drizzle in oil. Transfer to a bowl. Stir in the remaining 1 tablespoon yogurt and 1/2 teaspoon salt and season with pepper. Set aside.

  • Place an oven rack in the top position and preheat broiler to High. Line a large rimmed baking sheet with foil.

  • Stir bell pepper and onion into the chicken and marinade. Spread evenly on the prepared baking sheet. Broil, stirring once halfway, until the chicken is just cooked through and the vegetables are lightly charred, 14 to 16 minutes.

  • Spread 1 tablespoon of the garlic mayo on each pita (reserve the remaining mayo for another use). Top with the chicken and vegetables, lettuce and tomato.

Tips

To make ahead: Refrigerate garlic mayo (Step 2) for up to 5 days.

Nutrition Facts

456.3 calories; protein 31.5g 63% DV; carbohydrates 39.8g 13% DV; exchange other carbs 2.5; dietary fiber 5.4g 22% DV; sugars 5.6g; fat 20.1g 31% DV; saturated fat 3.4g 17% DV; cholesterol 139.2mg 46% DV; vitamin a iu 1474.2IU 30% DV; vitamin c 39.8mg 66% DV; folate 59.5mcg 15% DV; calcium 58.2mg 6% DV; iron 3.4mg 19% DV; magnesium 75.9mg 27% DV; potassium 595.6mg 17% DV; sodium 608mg 24% DV.