Categories: Chicken, Middle Eastern

Ingredients

• 1 tablespoons finely chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cumin
• 1/16 teaspoon ground coriander
• 3 tablespoons plain low-fat Greek-style yogurt, divided
• 1 tablespoons fresh lemon juice, divided
• 2 garlic cloves, minced and divided
• 1/2 pound skinless, boneless chicken breast halves, thinly sliced
• 1 tablespoons extra-virgin olive oil
• 1/2 tablespoon tahini
• 2 (6-inch) pitas, halved
• 1/4 cup chopped cucumber
• 1/4 cup chopped plum tomato
• 1/8 cup prechopped red onion

Directions

1. Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

2. While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

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