Ingredients
1 pound boneless skinless chicken breast
2 ripe avocados
4 whole wheat pitas
1 cup cherry tomatoes
1/2 red onion
1/4 cup fresh cilantro
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon paprika
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup plain Greek yogurt
Instructions
Heat olive oil in a skillet over medium-high heat
Season chicken with garlic powder, cumin, paprika, salt, and pepper
Cook chicken until browned and no longer pink, about 6-8 minutes
In a bowl, mash avocados and mix with lime juice, minced red onion, and 1/4 cup cilantro
Warm pita in oven or microwave
Fill each pita with chicken, avocado mixture, cherry tomatoes, and a dollop of Greek yogurt
Garnish with remaining cilantro
Notes
Customize with additional veggies like lettuce or cucumbers
Store leftovers in an airtight container for up to 1 day
For extra crunch, add shredded carrots or bell peppers
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Pan-Frying
- Cuisine: Modern American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg