Mediterranean Chicken Pockets

Kids and adults alike love this meal in a sandwich.


Mediterranean Chicken Pockets

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    Nonstick cooking spray 1/2 cup plain nonfat yogurt
    1 teaspoon canola oil 1/2 cup fat-free mayonnaise
    1 1/2 pounds boneless, skinless chicken breasts 1 tablespoon lemon juice
    1 10-ounce box frozen peas 1 teaspoon dried dillweed
    2 medium tomatoes, washed and chopped Four 1 1/2-ounce pita bread rounds, halved crosswise
    2 ounces feta cheese, crumbled 1/2 small head iceberg lettuce, outer leaves removed, washed, dried, and separated into leaves
    1 scallion, washed, trimmed, and chopped


    Prep: 35 min Total:
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    • 1

      Spray a large nonstick skillet with cooking spray, brush with oil, and heat over medium-high flame

    • 2

      Add chicken breasts and sauté, turning frequently, until cooked and no longer pink inside, 8 to 10 minutes, or until internal temperature is 170°F

    • 3

      Remove from skillet, place on platter, cover, and let cool in refrigerator

    • 4

      Meanwhile, bring 1/2 cup water to boil in a medium saucepan, and add frozen peas

    • 5

      Bring to a boil, reduce heat, cover, and simmer 4 minutes; do not overcook

    • 6

      Drain and set aside

    • 7

      Cut cooled chicken into 1/2-inch pieces

    • 8

      In a large bowl, combine chicken, cooked peas, tomatoes, feta cheese, and scallion

    • 9

      Fold in yogurt, mayonnaise, lemon juice, and dillweed, and toss we

    • 10

      Line inside of pita halves with lettuce and stuff with chicken mixture.

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