Spend less time cooking today. Have the pitas for dinner. Here’s the essence of a greek salad in a pita bread. The light lemon-garlic mayonnaise goes well with the vegetables and chicken.

{ Serves 6

Ingredients

12 oz skinless boneless chicken thighs (or breasts) (about 4 thighs)

3 Tbsp all-purpose flour

1 cup cherry tomatoes, halved

3/4 cup chopped cucumber

1/3 cup chopped green onion

3/4 cup chopped black olives

2 Tbsp light mayonnaise

1 Tbsp olive oil

1 Tbsp lemon juice

1 tsp finely chopped garlic

pinch of salt and pepper

1/3 cup crumbled feta cheese (about 1 1/2 oz)

1/2 tsp dried oregano

1/4 cup chopped fresh mint

3 whole wheat pitas 1 cup baby spinach

Directions

1. Dust the chicken with the flour. Lightly coat a nonstick pan with cooking spray and set over medium-high heat. Sauté the chicken thighs for about 7 minutes on each side or just until cooked through. Cool and slice thinly.

2. Combine the tomatoes, cucumber, green onion, black olives and chicken in a large bowl. Add the mayonnaise, olive oil, lemon juice, garlic, salt and pepper, feta and oregano. Toss to combine. Add the fresh mint.

3. Cut the pitas in half and line each half with baby spinach. Divide the chicken mixture evenly among the 6 pita halves and serve.

per serving (1/2 pita): Calories 189 • Protein 10 g • Carbohydrates 20 g • Fiber 3.1 g • Total fat 8.4 g • Saturated fat 1.7 g • Cholesterol 23 mg • Sodium 381 mg •

prep time 15 minutes •

cook time 14 minutes •

make ahead Prepare early in the day, but stuff just before serving.