¾ cup of uncooked quinoa
12 oz. chicken breast
1/3 cup of Greek yogurt
1 TBSP poultry seasoning
Small container of cherry tomatoes (couple handfuls)
2-3 large pita bread
3 TBSP parsley
Juice of 1 lemon
Mix yogurt and poultry seasoning. Coat chicken breast and set aside.
Chop cucumbers in 4ths and tomatoes in halves. Mix with lemon juice and parsley. Set aside.
Cook the quinoa by placing 1 part quinoa to 2 parts water. Similar to rice, bring to a boil then reduce heat and cover. Quinoa cooks easily and quick. Pour in olive oil and set aside.
Cook the chicken breasts then let cool. Shred the chicken and mix with cucumbers and tomatoes. Set aside.
Place pita bread side by side on cookie sheet. Toast in oven until golden brown. Let cool and break in to small pieces.