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Chicken Pita with Dill Mustard Tzatziki Sauce

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Pure Fuel: Chicken Pita with Dill Mustard Taziki Sauce I absolutely love making sauces with yogurt instead of mayonnaise or sour cream. It makes a dish so much lighter and it actually adds more protein to the recipe as well! Along with using yogurt in this recipe, I also used one of my favorite herbs – dill!  Dill has a tangy, refreshing taste that gives any dish a pop of flavor!

Pure Fuel: Chicken Pita with Dill Mustard Taziki Sauce

The chicken is marinated in lime juice and hot sauce, and cucumber is added to the pita to give it a nice crunch.  All of these flavors and textures together make this dish super tasty and satisfying!

Pure Fuel: Chicken Pita with Dill Mustard Taziki Sauce

Chicken Pita with Dill Mustard Tzatziki Sauce 

Yield: 6 pita pocket halves

Ingredients:

  • 6 chicken thighs, boneless & skinless
  • Juice from 2 limes
  • 2 Tablespoons hot sauce
  • 1/3 cup olive oil
  • 1 Tablespoon garlic & herb all purpose seasoning
  • Salt and Pepper to taste
  • 3 pita pockets (Arnold pita thins)
  • 2 small seedless cucumbers, sliced thin
  • 1 cup spring mix

Directions:

  1. Add the chicken to a large freezer bag.
  2. In a small bowl, mix together lime juice, hot sauce, olive oil, and seasoning.
  3. Add tge marinade to the chicken and shake the bag until all chicken is coated.
  4. Marinate in the refrigerator for at least 2 hours and up to overnight.
  5. Heat the grill on high.
  6. While the grill is heating, remove the chicken from the bag and sprinkle both sides with salt and pepper.
  7. Place each chicken thigh on the grill, and close the lid for about 7 minutes.
  8. Flip the chicken and cook on the other side for 7 more minutes or until cooked through.
  9. Remove chicken from the grill and let rest for about 10 minutes
  10. Use two forks and pull the chicken apart carefully – it should come apart relatively easy because it’s dark meat!
  11. Slice each pita pocket in half
  12. Fill the inside with about 1 Tablespoon of dill mustard tzatziki sauce (recipe below)
  13. Layer cucumber slices on top of the tzatzikisauce
  14. Fill the pita pocked half with 1/6 of the chicken
  15. Place a handful of spring mix on top of chicken until pita is full
  16. Enjoy!

For the Dill Mustard Tzatziki Sauce:

Servings: 6

Ingredients:

  • ¼ cup plain greek yogurt
  • Juice from 1 lime
  • 2 tablespoons Dijon mustard
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Directions:

  1. Place all ingredients into a bowl and mix well with a fork or whisk.

Nutrition: (1/2 pita pocket): 377 calories, 24g fat, 5g saturated fat, 14g monounsaturated fat, 4g polyunsaturated fat, 333mg sodium, 30g carbohydrates, 7g fiber, 17g protein

– From Pure Barre enthusiast, Gabrielle Terzano, client at Pure Barre South Jersey, NJ – Haddonfield. 

Gabrielle Terzano

 

About Gabrielle: My passion is living well, eating healthy and being physically fit.  I want to motivate others and be a mentor for people to lose weight or change their lifestyle for the better.  I take classes at Northeastern University for my Master of Science in Nutrition with a concentration in Obesity and Nutritional Health. 

Find more healthy recipes on her blog!

 

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