Monday, June 27, 2011

Greek Chicken Pitas

cup plain fat-free Greek Yogurt

2 tbsp packed Fresh Mint
2 tbsp Dill Leaves, chopped, plus more for garnish
3/4 tsp Ground Cumin
1 Clove Garlic, crushed with press
2 tbsp Fresh Lemon Juice
4 tsp Extra Virgin Olive Oil
1/4 tsp Dried Oregano
1 lb Chicken-Breast Tenders
1/2 Cucumber, seedless
1 large Ripe Tomato
4 Whole Wheat Pitas, cut in half

In small bowl, combine yogurt, mint, dill, 1/4 teaspoon cumin, one-third of garlic, and 1/4 teaspoon salt. Let stand. In pie plate, combine 1 tablespoon lemon juice, 3 teaspoons oil, oregano, 1/4 teaspoon salt, remaining 1/2 teaspoon cumin, and half of remaining garlic. Add chicken, turning to coat. Let stand. Prepare outdoor grill for direct grilling (or preheat grill pan) on medium-high. Grill chicken 10 to 12 minutes or until no longer pink in center, turning once. Meanwhile, cut cucumber and tomato into chunks; toss, in large bowl, with 1/8 teaspoon salt and remaining lemon juice, oil, and garlic. Transfer chicken to serving plates. Grill pitas until toasted, turning once. Serve with chicken, yogurt sauce, and cucumber mixture; garnish with dill.

Good Housekeeping

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