• Thinly sliced tomatoes
• Tahini sauce (recipe follows)
In a large bowl, whisk together all marinade ingredients. Add chicken and marinate for at least 1 hour or overnight.
Preheat grill (medium-high heat) or preheat broiler. Lift the chicken out of the marinade. Grill or broil chicken until just cooked through, about 4 minutes per side. Cut chicken into thin diagonal slices.
Slice the pita in half and, using a fork, carefully open up the pocket. Fill with the chicken and and some cucumber, onion and tomato. Drizzle with tahini sauce. Serve immediately.
Nutrition information per serving:
Calories 460 Fat 16 g Sodium 380 mg
Carbohydrates 45 g Saturated fat 4 g Calcium 87 mg
Protein 31 g Cholesterol 70 mg Dietary fiber 4 g
Diabetic exchanges per serving: 1 vegetable, 2½ bread/starch, 3½ lean meat, 1 fat.
Tahini Sauce √
Makes about 1/2 cup.
Note: Tahini paste — which is sesame seed paste — can be found in most grocery stores. It’s often found in the condiment aisle or near the pickles and olives, but occasionally appears elsewhere, so if you can’t find it, ask your grocer. From Meredith Deeds.
• 1/4 c. tahini (see Note)
• 1/4 c. water
• 1 tbsp. lemon juice
• 1 tsp. minced garlic