Low Sodium Grilled Chicken Pita

Elevate your lunch or dinner game with this flavorful and heart-healthy Low Sodium Grilled Chicken Pita! Perfectly marinated chicken breasts—infused with zesty lemon juice, fragrant garlic, and dried oregano—are grilled to juicy perfection and paired with crisp cucumber, ripe tomatoes, and a refreshing homemade dill yogurt sauce. Nestled inside warm whole wheat pitas lined with fresh lettuce, this recipe offers a wholesome, low-sodium alternative without sacrificing taste. Ready in just 35 minutes, this dish makes a satisfying and nutritious meal that’s ideal for busy weeknights or light entertaining. Packed with protein, fiber, and Mediterranean-inspired flavors, these pitas are a delicious and guilt-free way to shake up your mealtime routine!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic cloves
• 0.5 teaspoons ground black pepper
• 1 teaspoons dried oregano
• 1 medium cucumber
• 2 medium tomatoes
• 0.5 small red onion
• 1 cup plain Greek yogurt
• 1 tablespoon fresh dill
• 4 pieces whole wheat pita breads
• 4 leaves lettuce leaves

Directions

Step 1

Begin by patting the chicken breasts dry with paper towels.

Step 2

In a small bowl, combine olive oil, lemon juice, minced garlic, ground black pepper, and dried oregano. Mix well to create a marinade.

Step 3

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.

Step 4

While the chicken marinates, prepare the toppings. Slice the cucumber and tomatoes into thin slices. Finely chop the red onion.

Step 5

In another bowl, mix the Greek yogurt with finely chopped fresh dill to create a dill yogurt sauce. Set aside in the refrigerator.

Step 6

Preheat the grill to medium-high heat. Once hot, place the marinated chicken on the grill. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).

Step 7

Remove the chicken from the grill and let it rest for a few minutes. Then, slice the grilled chicken into thin strips.

Step 8

Warm the whole wheat pita breads either on the grill for about 30 seconds on each side or in a microwave until soft.

Step 9

To assemble each pita, place a lettuce leaf inside the pita pocket. Add a few slices of grilled chicken, cucumber, tomato, and onion.

Step 10

Drizzle with the dill yogurt sauce before serving.

Step 11

Serve immediately and enjoy your low sodium grilled chicken pita!

Nutrition Facts

Serving size	(1421.6g)

Amount per serving	% Daily Value*
Calories	1810.6

Total Fat 52.5g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 3.1g
Cholesterol 320.3mg	0%
Sodium 1725.9mg	0%
Total Carbohydrate 178.0g	0%
Dietary Fiber 22.0g	0%
Total Sugars 25.8g
Protein 161.2g	0%

Vitamin D 3.5IU	0%
Calcium 508.6mg	0%
Iron 11.8mg	0%
Potassium 2777.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.8%

Protein: 35.2%

Carbs: 38.9%