Greek Chicken Pita w THE BEST Tzatziki
[cooked-sharing]
Greek Chicken Pita w THE BEST Tzatziki
for the dressing, mix the lemon juice, red wine vinegar, salt, pepper, oregano and olive oil to a small bowl and whisk together
place the sliced cucumbers, tomatoes, onions, feta and parsley in a large bowl and toss dressing in
check for seasoning and add salt and lemon if needed
cover, and refrigerate while you prepare the Tzatziki and Chicken
place each chicken cutlet between 2 pieces of parchment paper
use a meat tenderizer or rolling pin to flatten out each cutlet until they are about 1/4 of an inch in thickness
season both sides of the chicken liberally with the salt, pepper, garlic powder and oregano
squeeze the juice of one lemon over the chicken and add the olive oil
set the chicken aside at room temp to marinate while you make the Tzatziki
when you are ready to cook the chicken, heat 1-2 tablespoons of olive oil in a skillet over a med/high flame
pat the chicken dry with a paper towel to remove any moisture
add the chicken to the skillet and cook for 3 minutes per side
remove the chicken from the pan and transfer to a paper towel lined plate to rest for about 5 mins before slicing
using a mandolin or knife, slice 1 Persian cucumber into very thin rounds
using a cheese grater, grate the other Persian cucumber using the largest grate
add sliced and grated cucumber to a bowl
add in the shallots, Greek yogurt, chives and dill
season with Kosher salt, pepper, garlic powder and crushed red pepper
add the lemon zest and stir until everything is incorporated
check for seasoning and add salt if needed
cover and refrigerate until ready to assemble the Pita
to assemble the pita, grill the Naan or Pita bread over the open flame of the stovetop or in the oven at 425 for about 10-12 mins
spread on a layer of Tzatziki
add a layer of thinly sliced chicken breast
top with the Greek salad
Ingredients
Directions
for the dressing, mix the lemon juice, red wine vinegar, salt, pepper, oregano and olive oil to a small bowl and whisk together
place the sliced cucumbers, tomatoes, onions, feta and parsley in a large bowl and toss dressing in
check for seasoning and add salt and lemon if needed
cover, and refrigerate while you prepare the Tzatziki and Chicken
place each chicken cutlet between 2 pieces of parchment paper
use a meat tenderizer or rolling pin to flatten out each cutlet until they are about 1/4 of an inch in thickness
season both sides of the chicken liberally with the salt, pepper, garlic powder and oregano
squeeze the juice of one lemon over the chicken and add the olive oil
set the chicken aside at room temp to marinate while you make the Tzatziki
when you are ready to cook the chicken, heat 1-2 tablespoons of olive oil in a skillet over a med/high flame
pat the chicken dry with a paper towel to remove any moisture
add the chicken to the skillet and cook for 3 minutes per side
remove the chicken from the pan and transfer to a paper towel lined plate to rest for about 5 mins before slicing
using a mandolin or knife, slice 1 Persian cucumber into very thin rounds
using a cheese grater, grate the other Persian cucumber using the largest grate
add sliced and grated cucumber to a bowl
add in the shallots, Greek yogurt, chives and dill
season with Kosher salt, pepper, garlic powder and crushed red pepper
add the lemon zest and stir until everything is incorporated
check for seasoning and add salt if needed
cover and refrigerate until ready to assemble the Pita
to assemble the pita, grill the Naan or Pita bread over the open flame of the stovetop or in the oven at 425 for about 10-12 mins
spread on a layer of Tzatziki
add a layer of thinly sliced chicken breast
top with the Greek salad