A fresh, filling lunch with juicy lemon-garlic chicken, creamy avocado, crisp vegetables, and a simple yogurt sauce tucked into whole wheat pita.

Prep and cook time: Approximately 20 minutes   |   Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice
• 4 whole wheat pita pockets
• 1 ripe avocado, sliced
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon juice, for sauce
• 1 tablespoon water, as needed
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken, oregano, garlic powder, and pepper. Cook 7–10 minutes, stirring occasionally, until the chicken reaches 165°F internally. Stir in 1 tablespoon lemon juice.
2. In a small bowl, mix Greek yogurt with the remaining tablespoon lemon juice and enough water to make a spoonable sauce.
3. Warm pita pockets briefly and carefully open them.
4. Divide cooked chicken, avocado, cucumber, and tomatoes among the pitas. Drizzle with yogurt sauce and sprinkle with parsley if using.
5. Serve immediately. For meal prep, store the filling and sauce separately and assemble before eating.

Helpful Tip

For a dairy-free version, use a dairy-free unsweetened plain yogurt in the sauce.

Made with everyday ingredients and a little extra care, from Happy Heart Kitchen.