Voila! The 5-Minute Lunch: Chicken Cucumber Pita Pocket.
This recipe takes about as much time as it would to reheat last night’s dinner, while also packing nutrition and protein inside for insta-nourishment (you can stop letting your growling stomach be a distraction during your biology lecture). Whoops, looks like I just took away your “there’s not enough time to make lunch so time for leftover pizza” excuse. And I’m not sorry about it.
Prep Time: 10 minutes
Cook Time: NONE!
Total Time: 10 minutes
Servings: 1 pita
1 whole-wheat pita pocket
½ grilled chicken breast (cut into strips)
2 tablespoons cucumber or dill dressing
To make your own dressing:
1 cup plain yogurt
¼ cup light sour cream
1 tablespoon fresh dill (minced)
1 tablespoon lemon juice
½ garlic clove (minced)
1. Cook chicken breast, or cut pre-cooked chicken breast into strips, approximately ½ inch wide.
2. Spread 1 tablespoon of dill dip on the bottom of opened pita pocket (if you are making your own dip, simply combine all ingredients in a bowl and mix well).
3. Layer cucumber slices and chicken slices on bottom of pita.
4. Spread remaining tablespoon of dill dip over chicken.
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