Rosemary Chicken In Pita Bread
Updated June 14, 2023
- Total Time
- 30 minutes
- Rating
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Ingredients
- 2cups white wine
- 4cloves garlic, whole
- 2teaspoons rosemary
- Salt and pepper to taste
- 4medium-size skinless and boneless chicken breasts
- 1ripe avocado
- 1cup plain yogurt
- 6leaves fresh mint (or 2 teaspoons dry mint)
- Juice of ½ lemon
- 2extra large pita bread (or four individually sized)
- 1head of lettuce
- 1large ripe tomato
Nutritional analysis per serving (4 servings)
656 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 69 grams protein; 1467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a pan pour wine and add garlic, rosemary, salt and pepper. Bring to a boil and simmer 5 minutes.
- Step 2
Add chicken and poach until cooked throughout but not dry. About 10 to 15 minutes. Let it cool in broth.
- Step 3
In a blender puree the sliced avocado, yogurt, mint, salt and pepper. Add lemon juice and mix with a spoon.
- Step 4
Remove chicken from broth and dice meat.
- Step 5
Cut open pita bread, add chicken, sliced tomatoes and lettuce. Pour sauce over mixture.
- For the tailgate picnic it is best to dice the chicken at home and place it in a covered plastic container with enough juice to keep it moist. Assemble sandwiches just before serving to avoid soggy bread.
Private Notes