Lemony Chickpea Pita
Ingredients
1/2 small red onion, finely chopped
1/4 c. fresh lemon juice
1 tbsp. olive oil, plus more for the grill
kosher salt
black pepper
1 lb. small boneless, skinless chicken breast (about 3)
1 15-oz. can chickpeas, rinsed
1/4 c. fresh flat-leaf parsley, chopped
4 pieces pita bread, grilled or warmed, if desired
1/2 c. nonfat Greek yogurt
2 plum tomatoes, sliced
2 c. salad greens
Directions
1. Heat a grill or grill pan over medium heat. In a
medium bowl, combine the onion, lemon juice, oil and 1/4 teaspoon each salt and
pepper.
2. Oil the grill, season the chicken with 1/4
teaspoon each salt and pepper and grill until cooked through, 6 to 8 minutes
per side. Transfer to a cutting board.
3. Toss the chickpeas with the onion, then fold in
the parsley.
4. Slice the chicken. Spread the pitas with yogurt
and top with chicken, tomatoes, greens and the chickpea mixture.
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