I took one of my mother’s recipes, then switched a few things to make it healthier and take advantage of fresh veggies.
—BLAIR LONERGAN ROCHELLE, VA
PREP: 20 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
1/2 cup balsamic vinaigrette
1 pound boneless skinless chicken breast halves
CUCUMBER SAUCE
1 cup plain Greek yogurt
1/2 cup finely chopped cucumber
1/4 cup finely chopped red onion
1 tablespoon minced fresh parsley
1 tablespoon lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
PITAS
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup grape tomatoes, chopped
1/2 cup sliced red onion
1/2 cup crumbled feta cheese
1. Pour vinaigrette into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving.
2. Drain and discard marinade. If grilling the chicken, moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°.
3. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
PER SERVING 428 cal., 14 g fat (6 g sat. fat), 85 mg chol., 801 mg sodium, 41 g carb., 3 g fiber, 33 g pro. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fat.