Greek Chicken Pitas with Creamy Mustard Sauce
You can never have too many Mediterranean recipes, so give Greek Chicken Pitas with Creamy Mustard Sauce a try. For $3.06 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 36g of protein, 25g of fat, and a total of 555 calories. 1741 person found this recipe to be scrumptious and satisfying. It is brought to you by Moms with Crock Pots. Head to the store and pick up mustard, mayonnaise, green bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 10 minutes. Overall, this recipe earns a great spoonacular score of 96%. If you like this recipe, you might also like recipes such as Greek Steak Pitas with Dill Sauce, Greek Pitas with Tzatziki Sauce and Homemade Pita Bread, and Greek Chicken Salad Pitas.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
1 Pound Boneless Skinless Chicken Breasts patted dry
sliced cucumbers
1 TBSP extra virgin olive oil
¼ Cup plain fat-free yogurt
½ cup crumbled feta cheese
1 Medium Green Bell Pepper (cored, seeded, and sliced)
kalamata olives
¼ cup Mayonnaise
1 TBSP mustard
1 Medium Onion cut into 8 wedges
4 Whole Pita Rounds
¼ tsp salt
2 tsps Greek Seasoning Blend
sliced tomatoes
Equipment:
slow cooker
slotted spoon
bowl
whisk
Cooking instruction summary:
Spray slow cooker with nonsitck cooking spray.Place bell pepper and onion in bottom. Add chicken and drizzle with olive oil.Sprinkle evenly with greek seasoning and salt.Cover and cook on high 1¾ hours or until chicken is no longer pink (vegetables will be slightly crisp)Remove chicken and slice. Remove veggies with a slotted spoon.Combine yogurt, mayo, mustard, and ¼ tsp salt in a small bowl. Whisk till smooth.Warm pitas according to pacakge. Cut in half and layer chicken, sauce, veggies, and feta. Top as desired.
Step by step:
1. Spray slow cooker with nonsitck cooking spray.
2. Place bell pepper and onion in bottom.
3. Add chicken and drizzle with olive oil.Sprinkle evenly with greek seasoning and salt.Cover and cook on high 1¾ hours or until chicken is no longer pink (vegetables will be slightly crisp)
4. Remove chicken and slice.
5. Remove veggies with a slotted spoon.
6. Combine yogurt, mayo, mustard, and ¼ tsp salt in a small bowl.
7. Whisk till smooth.Warm pitas according to pacakge.
8. Cut in half and layer chicken, sauce, veggies, and feta. Top as desired.
Nutrition Information:
covered percent of daily need
