Mountain High Yoghurt


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Grilled Sirloin

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Yoghurt

Chicken Pita Pockets with Tzaziki

A great weeknight meal with a make-ahead sauce.

Tzaziki sauce:

1 cup Plain Mountain High Yoghurt
1 teaspoon minced garlic
½ cup peeled, seeded, and finely
diced cucumber

Pita pockets:

1 pound chicken breast tenders
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
2 pita pockets, cut in half
4 leaves lettuce
¼ cup red onion slices
4 cherry tomatoes, sliced

In a medium glass or ceramic bowl, combine yoghurt, garlic, and cucumber. Cover and chill for 2 to 3 hours.

To make the pitas, season chicken with salt and pepper. In a medium skillet over medium-high heat, warm the olive oil. Add chicken and cook for 2 to 3 minutes per side or until no longer pink in the center.

Assemble each sandwich by lining a pita with a lettuce leaf. Spoon in some warm chicken, then some Tzaziki sauce. Top with red onions and cherry tomato slices. Serve immediately.

Makes 4 servings.

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