Spices 
Seasonings 
Organics 
Salt-Free 
Chiles 
Spice Sets 
Gourmet Salts 
Recipes  |
Diabetic Chicken Gyros
Sauce: 1 cup plain low-fat yogurt or light sour cream 3/4 cup peeled, seeded, finely chopped cucumber 1/2 teaspoon Organic Dill Weed 1 pound boneless skinless chicken breast, cut into thin strips 1 teaspoon Lemon Pepper 1/2 teaspoon Mediterranean Oregano 1/4 teaspoon Granulated Garlic 1 tablespoon extra virgin olive oil 4 6 inch whole-wheat pita pockets cut in half 8 leaves romaine lettuce 2 medium-small plum tomatoes, thinly sliced 4 thinly sliced red onion, separated into rings Directions: 1. Combine all of the sauce ingredients and stir to mix well 2. Cover and refrigerate until ready to use 3. Combine the chicken, lemon pepper, oregano and garlic in a medium bowl and toss to blend 4. Coat a large nonstick skillet with olive oil and preheat over medium-high heat 5. Add the chicken and stir-fry for several minutes, until nicely browned and juice is no longer pink 6. Remove skillet from the heat and set aside 7. To heat the pita pockets, place them on a microwave-safe plate 8. Cover with a damp paper towel and microwave on high power for 40-45 seconds 9. Place on each pita half with a lettuce leaf, add some of the chicken, tomatoes, onion slices and sauce 10. Serve hot Serves: 4 Calories: 349 Protein: 37g Sodium: 559mg Cholesterol: 68mg Fat: 7g Carbohydrates: 42g |
|
