eats

Eats / Dijon Chicken Pockets


I got a handy dandy recipe book with my 30-day T25 Beach Body challenge and have sampled a few of the recipes. So far, this recipe is my favorite! It was listed in the lunch section, but John and I made it for dinner with a salad and loved it. We even had leftovers I’ve taken to work. 


It is like chicken salad,  but healthier….super delicious and did I mention fast? The most time consuming part is cooking the chicken and you can do that ahead of time. 

Note: I changed the original recipe since it was a single serving.

Dijon Chicken Pockets

Ingredients 

  • 1 lb. boneless skinless chicken breast
  • 4 Tbsp. plain, nonfat Greek yogurt
  • 4 tsp. Dijon mustard
  • 2 tsp. chopped raw pecans or walnuts
  • whole wheat pitas, cut in half to make pockets

** you can add veggies like lettuce, tomato, cucumber, and sprouts.

Steps

1. Preheat your oven to 375° F and pat dry each chicken breast with a paper towel.

2. Place the chicken breast in an oven-proof baking dish.

3. Drizzle with about a teaspoon of olive oil per breast. You can also squeeze a lemon or lime over the meat to give the meat a little extra moisture as it cooks.

4. Put the baking dish in the oven and cook for 15-20 minutes.

5. Remove from oven

6. Remove the chicken from the baking dish and let it rest on a cutting board.

7. Cut into small pieces

8.  Combine cooked chicken breast, yogurt, mustard, and nuts in a small bowl; mix well

9. Fill pita halves evenly with chicken mixture.

Nutritional Facts for 1 serving(2 pita halves): 308 calories; Fat 6g; Cholesterol 56mg; sodium 621; Carbs 38g; fiber 5g; sugar 2g; protein 27g

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