Greek Tzatziki Chicken Pockets |
|
 |
Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 12 |
|
Adapted from and the National Chicken Council. Ingredients:
1 (8 ounce) carton plain yogurt |
1/2 cup chopped peeled and seeded cucumber |
1 tablespoon chopped green onion |
1 large garlic clove, finely minced |
1/8 teaspoon salt |
1/8 teaspoon ground pepper |
1/4 cup fresh lemon juice |
2 garlic cloves, minced |
1 teaspoon dried oregano |
2 tablespoons honey |
1/2 teaspoon salt (to taste) |
1/2 teaspoon ground pepper (to taste) |
1/2 teaspoon hot sauce (try sriracha) |
2 1/2 lbs boneless skinless chicken breast and thigh meat, cut into1-inch cubes |
2 tablespoons vegetable oil |
8 (6 inch) pita breads, warmed |
1 cup sliced red onion |
1/2 cup chopped fresh parsley (cilantro is good too) |
Directions:
1. Prepare cucumber-garlic sauce. In a small bowl, mix together yogurt, cucumber, green onion, garlic, salt and pepper. Blend well; refrigerate until ready to serve.
2. Prepare chicken. In a medium bowl, mix together lemon juice, garlic, oregano, honey, salt, pepper and hot sauce. Add chicken; marinate in refrigerator for 30 minutes.
3. Heat oil in large nonstick skillet over high heat. Add chicken and marinade, in batches if needed to prevent overcrowding; stir-fry just until chicken is cooked through.
4. Spoon chicken into pita breads. Garnish with red onion and parsley; top with cucumber-garlic sauce.
|
|