Lemon Basil Chicken in Pita Pockets
Accompanied by a light salad, these pita sandwiches make an appetizing summer lunch.
CHICKEN
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts
1 tablespoon olive oil
CHUTNEY-YOGURT SAUCE
1/3 cup nonfat plain yogurt
3 tablespoons mango chutney
2 tablespoons fresh lemon juice
1 teaspoon grated lemon rind
TO COMPLETE RECIPE
12 large fresh basil leaves
4 pita bread rounds, each cut to form 2 pockets
8 leaves soft leaf lettuce (such as Bibb, Boston, green, or red leaf)
Place chicken breast between 2 sheets of plastic wrap or place in a plastic bag; flatten to 1/2-inch uniform thickness. Repeat with remaining chicken breasts.
Heat oil in large skillet over medium-high heat. Add chicken; cook for about 4 minutes on each side or until lightly browned and thoroughly cooked.
Using a slotted spatula, transfer chicken to a plate and cover to keep warm.
Stir together sauce ingredients in small bowl. Spread about 1 tablespoon sauce on one side of each chicken breast; arrange 3 basil leaves on top. Slice chicken breasts in half.
For each sandwich, open 2 pita pocket halves; line each with lettuce leaves. Slip in chicken breast halves. Drizzle each half with about 2 teaspoons of sauce.
Do not substitute dried basil for fresh. Salad spinach may be substituted for fresh basil.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories355
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Calories from Fat13%
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Total Fat5g
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Saturated Fat1g
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Total Carbohydrate46g
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Protein29g
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Sugars8g
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Cholesterol66mg
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Dietary Fiber2g
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Sodium624mg
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- DAILY VALUE
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Vitamin A4%
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Vitamin C10%
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Calcium9%
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Iron9%
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- DIETARY EXCHANGES
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Starch/Bread2.5
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Fat1
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Fruit0.5
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Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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