Ingredients

	1/4 cup(s) fresh lemon juice
	2 Tbsp low sodium soy sauce
	1 Tbsp honey
	2 clove(s) (medium) garlic clove(s), minced
	2 tsp olive oil, garlic-flavored or extra-virgin
	1 tsp dried oregano
	1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
	1/2 cup(s) plain fat free yogurt
	1/2 cup(s) cucumber(s), shredded
	1 Tbsp dill, fresh, chopped
	1/2 tsp garlic powder
	4 large whole wheat pita(s), halved

Instructions

• Preheat oven to 400ºF.
  
• In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.
  
• Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
  
• Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
  
• When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving.