Garlic and Lemon Chicken Pita
These sandwiches make a light meal that's really quick and easy to prepare. The chicken cooks up in just a few minutes and the Cucumber-Yogurt sauce takes no time at all to put together. Serve with a handful of kettle cooked potato chips and a glass of Sauvignon Blanc.
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, finely chopped
- 3 tablespoons extra virgin olive oil
- Juice of 1/2 lemon
- 1/2 teaspoon dried oregano
- 1 cup crumbled feta cheese
- 2 tomatoes, sliced
- 1/2 medium sweet onion, thinly sliced
- Lettuce leaves
- Four 7-inch pita loaves
- Cucumber Yogurt sauce:
- 6 ounces plain Greek yogurt
- 1/4 medium cucumber, peeled and cut into 1/4-inch dice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh lemon juice
- 1/2 clove garlic, finely chopped
- Salt and freshly ground black pepper to taste
Pound the chicken breast fillets to a uniform 1/2-inch thickness and slice in half lengthwise. Season on both sides with salt and pepper and place in a shallow dish.
Combine the garlic, olive oil, lemon juice and oregano in a glass measure. Pour over the chicken and turn each piece several times to coat well. Set aside for 30 minutes at room temperature.
In a small bowl, combine the Greek yogurt, cucumber, dill, lemon juice and garlic. Season to taste with salt and pepper and set aside for the flavors to develop.
Tightly wrap the pita bread in foil and place in the oven to warm at 300°F.
Pour the oil mixture off the chicken into a large pan and heat for 2 minutes over medium heat. Increase the heat to medium-high and add the chicken. Cook, turning several times, until light golden brown and no longer pink in the middle, about 3 to 3-1/2 minutes per side.
To assemble the sandwiches, cut each pita in half crosswise and separate each half to make pockets. Line each pocket with lettuce, add the tomato, onion and a piece of chicken. Add about 1 tablespoon each of crumbled feta and the yogurt sauce.
Makes 4 servings
If you're really pressed for time, you could use store-bought rotisserie chicken. Just toss it with about 1 tablespoon of olive oil, 1 teaspoon of lemon juice and a pinch each of garlic powder and oregano so you don't lose all that good garlic and lemon flavor.
This is an original recipe created & tested by the editors of MyGourmetConnection