I don’t know about you, but in the Summer I am one of those “if we aren’t grilling we aren’t eating” people. I don’t want to heat up the kitchen and I certainly don’t want to come home from the beach early so I can spend an hour cooking dinner.
This recipe is easy and quick and can be served cold which means you can prep it ahead of time, pack it up for a picnic, or use the leftovers for lunch the next day!
Greek Chicken Pitas – serves 4
- 1 cup fat free plain Greek yogurt
- 2 Tbs each fresh mint and dill leaves, chopped
- 3/4 tsp ground cumin
- 1 clove garlic, crushed
- 2 Tbs fresh lemon juice
- 4 tsp extra virgin olive oil
- 1/4 tsp dried oregano
- 1 lb chicken-breast tenders
- 1/2 English cucumber (seedless)
- 1 large ripe tomato
- 4 whole wheat pitas, cut in half
Combine yogurt, mint, dill, 1/4 tsp cumin, one-third of the garlic, and 1/4 tsp salt.
Mix together 1 tablespoon lemon juice, 3 tsp oil, oregano, 1/4 tsp salt, remaining 1/2 tsp cumin, and half of remaining garlic. Coat chicken tenders. Grill or pan fry chicken for 10-12 minutes or until cooked through.
Cut cucumber and tomato into chunks. Toss with 1/8 tsp salt and remaining lemon juice, oil, and garlic.
Grill pitas, if desired, until toasted. Serve all together!
*I believe this recipe (or a version of it) came from an article by Dr Oz in some random magazine for women that I read several years ago and jotted down in my recipe book.