You are here

Mediterranean Chicken And Grilled Vegetable Pockets

Web20.Chickens's picture
  Olive oil 3 Tablespoon
  Garlic 1 Clove (5 gm)
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Chopped mint 5 Tablespoon
  Plain yogurt 1 Cup (16 tbs)
  Eggplant 8 Ounce
  Zucchini 12 Ounce
  Red onion 1 Medium
  Chicken breast cutlets 3⁄4 Pound
  Pita breads 8 Small

1. Prepare a medium-hot barbecue fire or preheat a gas grill. In a small bowl, combine olive oil, garlic, salt, pepper, and 2 tablespoons chopped mint. In another small bowl, stir remaining 3 tablespoons mint into yogurt. Let garlic-mint oil and minted yogurt stand 20 minutes.
2. Brush eggplant, zucchini, and onion with about half of flavored oil. Grill vegetables, turning once or twice, until browned and tender, about 10 minutes. Let cool slightly, then coarsely dice vegetables. Brush chicken with remaining flavored oil. Grill chicken, turning once, until white throughout, about 5 minutes. Thinly slice chicken crosswise and combine with vegetables.
3. Wrap pita breads in foil and warm for a few minutes at edge of grill. Cut off about a third of the pita breads to form pockets. Fill with chicken and vegetables. Top with minted yogurt and chopped tomato.

Recipe Summary

Difficulty Level: 
Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 399 Calories from Fat 133

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 7.3 mg2.4%

Sodium 698.3 mg29.1%

Total Carbohydrates 45 g15.1%

Dietary Fiber 6.2 g24.8%

Sugars 6.9 g

Protein 22 g44.3%

Vitamin A 20.8% Vitamin C 39.5%

Calcium 18.9% Iron 16.9%

*Based on a 2000 Calorie diet

Mediterranean Chicken And Grilled Vegetable Pockets Recipe