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. Source: EatingWell Magazine, November/December 2017

Joy Howard
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Ingredients

Directions

  • 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 calories; 20.1 g total fat; 3.4 g saturated fat; 139 mg cholesterol; 608 mg sodium. 596 mg potassium; 39.8 g carbohydrates; 5.4 g fiber; 6 g sugar; 31.5 g protein; 1474 IU vitamin a iu; 40 mg vitamin c; 60 mcg folate; 58 mg calcium; 3 mg iron; 76 mg magnesium;