Categories: Diabetic

Ingredients

• 1/2 cup balsamic vinaigrette
• 1 lb chicken breasts
• Cucumber Sauce:
• 2 cup plain Greek yogurt
• 1/2 cup chopped cucumber
• 1/4 cup finely chopped red onion
• 1 tbsp minced fresh parsley
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/8 tsp 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

Directions

1. Pour vinaigrette into a large Ziploc 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. Oil the grill rack. Grill chicken, covered, over medium heat for 4-7 minutes on each side.

3. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

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