Nutrition Facts

Serving Size½ of recipe
Total Fat19 g
Saturated Fat6 g
Sodium925 mg
Total Carbohydrate44 g
Dietary Fiber3.5 g
Protein38 g

Servings and Times

Marinating time1 hour

Ingredients and Preparation

Fresh thyme1½ teaspoons (or ¾ teaspoon dried)
Freshly ground pepper to taste
Balsamic vinegar1 teaspoon
Fresh lemon juice2 +2 teaspoons
Olive oil4 + 2 teaspoons
Boneless, skinless chicken breast½ pound
Heart of romaine lettuce, sliced½
Medium tomato, sliced into wedges1
Red onion, sliced¼
Crumbled Feta1/3 cup
Kalmata olives, pitted¼ cup
Plain low-fat yogurt¼ cup
Garlic clove, minced½
Cucumber, diced¼ cup
Dash of salt
Pita breads2
  1. Directions
  2. Combine thyme, pepper, balsamic vinegar, and 2 teaspoons lemon juice in a small bowl. Add 4 teaspoons olive oil and whisk until incorporated.
  3. Place chicken in a resealable plastic bag and add half of the dressing (about 1 tablespoon). Toss to coat and marinate in the refrigerator for 1 hour.
  4. Combine lettuce, tomatoes, onion, Feta, and olives in a medium bowl. Toss with the remaining dressing.
  5. Combine yogurt, garlic, cucumber, remaining lemon juice, and salt in a small bowl.
  6. Prepare an outdoor grill or indoor grill pan. Remove chicken from marinade and grill for 6-8 minutes on each side, until cooked through. Let rest for 5 minutes and then slice into thin strips.
  7. Grill pita breads for about 1 minute on each side, until warmed.
  8. Spread yogurt sauce over pita bread. Top with the chicken and salad.