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Photo of Chicken souvlaki sandwich by WW

Chicken souvlaki sandwich

7
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
This Greek specialty is sure to become a new dinner or make-ahead lunch staple. The chicken is crusted with a lemony, soy-herb mixture and served in a pita with a yogurt-cucumber sauce. Feel free to add some slices of tomatoes and red onion to boost your veggie intake if you’d like. Plan to double the tangy dill-flavored sauce to serve drizzled over roasted salmon later in the week or with crunchy carrot and celery sticks for a snack. This hearty sandwich is pretty substantial on its own, but you could also round out the meal with something sweet like red grapes, orange wedges, or mixed melon.

Ingredients

Fresh lemon juice

¼ cup(s)

Less sodium soy sauce

2 Tbsp

Honey

1 Tbsp

Garlic

2 clove(s), minced

Olive oil

2 tsp, garlic-flavored or extra-virgin

Dried oregano

1 tsp

Uncooked skinless boneless chicken breast

1 pound(s), four 4 oz pieces

Plain fat free yogurt

½ cup(s)

Cucumber

½ cup(s), shredded

Dill

1 Tbsp, fresh, chopped

Garlic powder

½ tsp

Whole wheat pita

4 large, halved

Instructions

  1. Preheat oven to 400ºF.
  2. In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.
  3. Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
  4. Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
  5. When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving.

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