Mediterranean Chicken Pockets

Kids and adults alike love this meal in a sandwich.

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Ingredients

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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