These chicken avocado pitas are easy to assemble and incredibly tasty. Filled with heart-healthy avocado, lean chicken, and protein-rich Greek yogurt, these pitas are certain to keep afternoon cravings at bay.
  • 1large cooked chicken breast
  • 1avocado, hallowed and cut into small pieces
  • 1/4cupplain Greek yogurt
  • 1/2tspcilantro, divided
  • 1/2tspgarlic salt
  • 4cherry tomatoes, quartered (add more if desired)
  • 2slices of thin baby Swiss cheese
  • 1Tbsplemon juice
  • 2whole-wheat pita pockets
  • 1/2tspextra virgin olive oil
  1. Preheat oven to 425 degrees.
  2. Drizzle extra virgin olive oil over chicken breast, sprinkle with salt and pepper.
  3. Transfer chicken breast to an oven-safe pan.
  4. Roast for 25 minutes or until cooked through.
  5. Once cooked, cut chicken breast into bite-sized pieces. Set aside
  6. Cut 1 piece of Swiss cheese into each pita pocket.
  7. In a small bowl, combine Greek yogurt and garlic salt. Set aside.
  8. In a medium sized bowl, combine avocado, tomatoes, lemon juice, and half of the cilantro. Set aside.
  9. Add half the cut chicken to eat pita.
  10. Top the chicken with a drizzle of the yogurt mixture followed by a large spoonful of the avocado mixture, all within the pita pocket. Can be served cold, or drilled on a Panini press/foreman grill for 2 minutes to serve warm. (Source:
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