Rated 5 stars by 1 users
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 cup Rosemary Garlic Dressing
1/4 teaspoon Dill Blend
2 tomatoes, seeded and diced
Marinate chicken in Rosemary Garlic Dressing & Marinade for 20 minutes.
Make yogurt sauce by combining Greek yogurt, milk, feta, lemon juice, and Dill Blend. Refrigerate until serving.
Combine tomato, onion, and parsley. Season with salt and pepper if desired.
Preheat a 12-inch nonstick skillet over medium-high heat. Add chicken and saute until cooked through: 165°F.
Serve chicken on pitas with tomato mixture and yogurt feta sauce.
Calories 370, Carbs 39 grams, Cholesterol 70 milligrams, Fat 8 grams, Fiber 3 grams, Protein 35 grams, Saturated Fat 2 grams, Sodium 470 milligrams, Sugar 4 grams
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