GREEK GRILLED CHICKEN PITAS
I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
GREEK CHICKEN PITA SANDWICH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 20
Steps:
- Prepare Tzatziki sauce by staining yogurt in cheesecloth over a medium bowl for several hours, or until most of the liquid has drained off. Press the grated cucumber in a strainer until it feels almost dry to the touch. Combine the yogurt, cucumber, 1 teaspoon lemon juice in a medium bowl. Add the mint, garlic, salt, and black pepper. Stir well; cover and chill for 2 hours. Will keep in the refrigerator for up to one week.
- Prepare Tyson chicken according to package directions.
- While chicken is cooking prepare the Greek Red Wine Vinaigrette by combining red wine vinegar, garlic, basil, oregano, lemon juice, olive oil, salt, and pepper in a jar. Cover tightly with lid and shake until well mixed. Will keep in the refrigerator for up to one week.
- To assemble: Slice prepared chicken into thin strips and place into each pita half. Drizzle the vinaigrette on top of chicken. Add tzatziki sauce and arugula leaves.
GREEK CHICKEN IN A PITA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
- In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
EASY GREEK CHICKEN SANDWICHES
My wife and I ate sandwiches similar to these at a restaurant and enjoyed them. But they weren't nearly as flavorful as this easy and zesty recipe I came up with! -Tom Wolf, Tigard, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Add the dressing, cheese, olives and garlic powder; heat through., Line pita halves with lettuce, tomato and onion; fill each with about 1/3 cup chicken mixture.
Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 832mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein.
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GREEK GRILLED CHICKEN PITA RECIPE - SOUTHERN LIVING
From southernliving.com
Occupation Editorial ProducerTotal Time 1 hr 25 minsAuthor Ivy Odom
- Stir together oil, garlic, oregano, salt, pepper, and lemon zest in a large bowl. Add chicken, and turn to coat. Cover and refrigerate 1 hour.
- Preheat grill to medium-high (400°F to 450°F). Remove chicken from marinade; discard marinade. Place on unoiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of meat registers 165°F, 6 to 8 minutes per side. Transfer chicken to a cutting board; drizzle with lemon juice. Rest 5 minutes or up to 20 minutes. Cut crosswise into 3/4-inch slices.
- While chicken rests, place pita rounds on unoiled grates. Grill, uncovered, over medium-high until warmed and slightly charred, about 2 minutes per side. Remove from grill; spread 2 tablespoons tzatziki over each pita.
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