Chicken Pitas

Recipe from Body for Life

1 lemon halved

1/2 cup water

2 portions chicken (about 1/2 lb.)

2 TBS greek seasoning

1/2 tsp lemon pepper

1/3 cup fat free plain yogurt

1/2 small cucumber, peeled, seeded and chopped

1 clove garlic, minced

1 TBS. fresh chives, chopped

1 TBS. fresh dill, chopped

2 pitas

2 lettuce leaves

2 tomato slices

In a large ziplock bag, combine lemon juice and water; set aside. Coat the chicken breasts with greek seasoning and lemon pepper, then place in ziplock bag with lemon juice mixture. Close the bag and gently squeeze to make sure chicken is coated. Set in refrigerator to marinate for at least 15 minutes.

While chicken is marinating, preheat the grill to high. Then combine the yogurt, cucumber, garlic, chives and dill in a small mixing bowl; cover and refrigerate.

Place marinated chicken on hot grill and cook for approximately 6 minutes, turn and grill 6 more minutes until no longer pink in the center. Let the chicken cool slightly, then cut into strips.

Slice top of pitas, open and fill with a lettuce leaf, tomato slice and a portion of sliced chicken. Top each half with the cucumber dill sauce.