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Mediterranean Chicken Pita Pockets
Ingredients
  • ⅔ cup plain nonfat Greek yogurt
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon dried dill weed
  • ¾ teaspoon garlic salt, divided
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into thin slices
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes, drained (or try Hunt's® Organic)
  • 3 whole wheat pita pocket breads (6-½ inch), cut in half
  • 1 cup thinly sliced cucumber
  • 3 tablespoons crumbled feta cheese
Steps
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