Recipe Nutritional Information:
Calories per Serving: 547
Total Protein per Serving: 40 grams
Total Carbs per Serving: 50 grams
Total Fat per Serving: 22 grams
Saturated Fat per Serving: 7 grams
Total Fiber per Serving: 8 grams
1 tbsp canola oil
2 cloves garlic, chopped
1 cup chopped onion, raw (about 1 medium onion)
½ tsp seasoning salt (or salt to taste)
1 lb boneless, skinless chicken breast, uncooked
4 large whole-wheat pitas (about 6 1/2” diameter), cut in half and pocketed
1 cup chopped tomato (about 1 large tomato)
½ cup store-bought tzatziki (Greek cucumber-yogurt dressing)
Pepper (to taste)
6 cups romaine lettuce, chopped
¼ cup feta cheese
12 large black olives (about 4 tbsp), sliced
¼ cup olive oil and vinegar salad dressing
Preheat oven to 300 degrees F. Heat a large skillet on medium-high. Add canola oil, then garlic. Cook until softened, about 3 minutes. Add onions, cooking until softened, about 5 minutes, before adding chicken.
Add seasoning salt and pepper to chicken. Cook chicken for approximately 8 minutes each side, mixing onions more frequently. After flipping chicken, wrap pitas in aluminum foil and put into preheated oven.
While chicken is cooking, divide romaine into 4 equal portions of 1 ½ cups each. Top with 1 tbsp each olives and feta. Drizzle with 1 tbsp oil and vinegar.
After chicken is cooked in center, cut into strips approximately ½-inch thick. Remove pitas, cut in half, and add equal parts chicken, onions, tomato, and tzatziki to each. Serve with salad and plenty of napkins.