Lebanese Chicken Pitas

• By
• Catherine Roscoe Barr

Image by Catherine Roscoe Barr
These whole wheat Lebanese chicken pitas are packed with vitamins and nutrients

Stuffing whole wheat pitas with marinated meat and nutrient-rich vegetables is an easy and delicious option for dinner

Did you know that garlic is a powerful antioxidant? I put garlic in most of my recipes but for this one in particular, I like to go a bit crazy. If you're feeling a little less crazy (or are worried about your breath – something that, oddly, never concerns me) you can use less than the called-for six cloves. But I urge you to use six cloves because the combination of yogurt, uber-garlic and lemon is pretty spectacular.

The whole wheat pitas, tomatoes and greens also add lots of vitamins, nutrients and fibre, making this a very healthy but simple meal to make. It's also quite portable and nice to take the leftovers to work for lunch the next day.

Ingredients

• 1/4 cup plain yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 6 garlic cloves, minced
• 1/2 tsp pepper
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 whole wheat pitas
• 2 cups spring mix or shredded iceberg lettuce
• 2 tomatoes, chopped

Instructions

1. In medium bowl, combine yogurt, olive oil, lemon juice, garlic, and pepper.
2. In large, resealable bag or covered bowl, combine chicken and marinade.
3. Let marinate for up to an hour if time allows.
4. Preheat oven to 425F.
5. Spread chicken on greased baking sheet.
6. Bake for about 20 minutes or until chicken is no longer pink when cut through centre.
7. Divide chicken, lettuce, and tomatoes evenly into warm pitas.