4 Servings 5 min Cook
4 Slice (1 oz) Swiss Cheese
1 Pita, small (4" dia) Pita Bread
1/2 Cup Nonfat Greek Yogurt
4 Tsp Garlic Salt
2 Fruit, without skin and seed Avocados
1 Cup cherry tomatoes Cherry Tomatoes
1 Fruit without seeds Lemons
4 Tbsp Fresh Cilantro
1 Tsp Olive Oil
2 Breast, bone and skin removed Chicken Breast
Place a slice of swiss cheese into each pita pocket.
In a small bowl combine Greek yogurt and garlic salt.
In a medium size bowl combine avocado, tomatoes, lemon juice, and half of the cilanto.
In a skillet coated with oil over medium-high heat and sauté until cooked through and no longer pink, about 5-10 minutes.
While cooking, sprinkle with the remaining half of the cilantro.
Take off of heat and add 1/4 of the chicken to each pita.
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 grilled on a sandwich maker/foreman grill for 2 minutes to serve warm.