 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Shared by our Test Kitchen, these yummy Greek specialties are a cinch to prepare at home. Just take tender chicken, coat it in a creamy cucumber-yogurt sauce, then tuck it into pita pockets. Some folks like lettuce and diced tomato on top. Ingredients:
1/4 cup lemon juice |
2 tablespoons olive oil |
3/4 teaspoon minced garlic, divided |
1/2 teaspoon ground mustard |
1/2 teaspoon dried oregano |
1/2 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
1/2 cup chopped peeled cucumber |
1/3 cup plain yogurt |
1/4 teaspoon dill weed |
2 whole pita breads |
1/2 small red onion, thinly sliced |
Directions:
1. In a large resealable plastic bag, combine the lemon juice, oil, 1/2 teaspoon garlic, mustard and oregano; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. In a small bowl, combine the cucumber, yogurt, dill and remaining garlic; cover and refrigerate until serving.
2. Drain and discard marinade. In a large nonstick skillet, cook and stir the chicken for 7-8 minutes or until no longer pink. Spoon onto pita breads. Top with yogurt mixture and onion; fold in half Yield: 2 servings.
|
|