Best Weight Watchers Greek Chicken Pitas Recipes

Roasted Greek-style chicken and vegetables image

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 spray(s) Cooking spray
5 tsp Olive oil extra virgin, divided
3 medium clove(s) Garlic clove(s) chopped
1.5 tsp Dried oregano
1 Tbsp Fresh lemon juice
2 tsp Lemon zest divided
0.5 tsp Table salt or to taste
0.25 tsp Black pepper freshly ground, or to taste
1 large Uncooked zucchini sliced 1/4-inch thick
2 cup(s) Grape tomatoes halved
14 oz Canned artichoke hearts without oil drained well and halved
1 pound(s) Uncooked boneless skinless chicken breast(s)

Steps:

Preheat oven to 450ºF. Coat a large nonstick baking pan with cooking spray.
In a large bowl, combine 4 tsp oil, garlic, oregano, lemon juice, 1 tsp zest, salt, and pepper; add vegetables and toss to coat. Lift vegetables out of bowl with a slotted spoon, leaving some oil mixture in bowl. Place vegetables in an even layer on one side of prepared pan, leaving room for chicken. Add chicken to bowl and turn to coat; place on empty side of pan.
Roast until vegetables are tender and chicken is cooked through, stirring vegetables once, 15-20 minutes. Drizzle vegetables with remaining 1 tsp each oil and zest; toss to coat. Drizzle chicken with any pan juices.
Serving size: 3 oz chicken and 1 c vegetables

Nutrition Facts : Calories 176 kcal

Greek-grilled chicken sandwich image

Time 34m

Yield 4 servings

Number Of Ingredients 15

4 spray(s) Cooking spray
1.25 pound(s) Uncooked boneless skinless chicken breast(s) four 4 oz pieces
2 tsp Olive oil
1 tsp Red-wine vinegar
1 tsp Dill fresh, chopped
0.5 tsp Dried oregano
0.5 tsp Kosher salt
0.25 tsp Garlic powder
0.125 tsp Black pepper freshly ground (or to taste)
0.666 cup(s) Crumbled feta cheese
1 Tbsp Fat free skim milk
1 Tbsp, minced Uncooked red onion(s)
4 item(s) Light hamburger bun(s) toasted
2 piece(s) Lettuce romaine, cut in half
0.5 medium Fresh tomato(es) cut into 4 slices

Steps:

Coat a grill or grill pan with cooking spray; preheat to medium-high.
Pound chicken until about 1/4-inch thick; place on a large baking sheet.
In a medium bowl, combine oil, vinegar, dill, oregano, salt, garlic powder and pepper; drizzle over chicken and flip to coat both sides. Let chicken sit for 10 minutes.
Meanwhile, in a small bowl, combine cheese, milk and onion; mash together with a fork to make a spread.
Grill chicken, flipping once, until browned and cooked through, about 2-3 minutes per side.
Place chicken on toasted bun bottoms; spread each with 1 heaping Tbsp feta spread. Top each with 1 piece lettuce and 1 slice tomato; cover with bun tops.
Serving size: 1 sandwich

Nutrition Facts : Calories 281 kcal

Greek Chicken in a Pita image

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 14

Juice of a lime or lemon
2 tablespoons olive oil
2 clove garlic, peeled
1 teaspoons ground coriander
1 teaspoon cumin
Salt and pepper
1/2 cup mint or cilantro leaves
2 boneless, skinless chicken breasts, Sliced into thin strips
1 cup plain yogurt
1/2 cucumber, peeled and chopped
2 tablespoons chopped mint
1 tomato, chopped
Mixed lettuce leaves
4 pitas with pockets

Steps:

In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.

Weight Watchers Greek Chicken Pitas image

Provided by GingerlyJ

Categories < 4 Hours

Time 2h5m

Yield 4 pitas, 4 serving(s)

Number Of Ingredients 12

3 cups plain fat-free yogurt, Greek style
1 medium garlic clove, minced
1 tablespoon fresh lemon juice
1 lb boneless skinless chicken, thigh s
2/3 cup plain fat-free yogurt, Greek style
2 teaspoons cilantro, fresh, minced
1/4 teaspoon ground cumin
1/4 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
4 whole wheat pita pocket bread
2 medium plum tomatoes, chopped (es)
1 small cucumber, chopped

Steps:

In a medium glass bowl, combine yogurt, garlic and lemon juice; add chicken and stir to coat. Cover and refrigerate for 2 to 3 hours.
Preheat oven to 400ºF. Coat a non-stick baking sheet with cooking spray. Remove chicken from refrigerator; scrape off excess yogurt and place chicken on prepared baking sheet. Bake until cooked through, flipping once, about 20 minutes.
Meanwhile, combine sauce ingredients in a small bowl; stir well.
Make a slit in each pita and fill each with equal amounts chicken, tomato and cucumber; spoon in sauce. Yields 1 pita per serving.

Nutrition Facts : Calories 435.7, Fat 2.7, SaturatedFat 0.8, Cholesterol 70.5, Sodium 717.4, Carbohydrate 55.3, Fiber 2.1, Sugar 20.2, Protein 45.5