Since our trip to Greece in November I have been on a mission to make more Greek food at home. We love the flavors and it all tasted so fresh. The one part that I just couldn’t get quite right? The Tzatziki. I could have eaten that sauce on everything.
But I think I have it figured out. It’s pretty close and was really really good. The key? Grating the cucumber and the squeezing it out. It gives it that fresh cucumber flavor but not too much moisture. This will make enough to use for the pitas and as a chip or veggie dip. I highly recommend Food Should Taste Good chips with it. Heavenly.
And now I can’t wait to make these more in the summer when we can actually grill the chicken and pitas instead of just using a grill pan. Darn you Minnesota winter. But this was at least enough of a tease to get us thinking about warmer weather.
Greek Chicken Pitas
Prep Time: 15 Minutes
Cook Time: 15 minutes
Keywords: entree chicken
6060931Ingredients (Serves 4)
- 1 jar sun dried tomatoes, drained and chopped
- 1/2 cup pitted Kalamata olives, drained and chopped
- 1/2 medium red onion, thinly sliced
- 3 garlic cloves, finely diced
- 3-4 chicken breasts
- 2 tbsp Greek Seasoning
- Salt/Pepper
- 1 seedless cucumber
- 4 ounces feta cheese
- 4 Whole Pitas
Instructions
Heat a grill or grill pan. Season chicken with salt/pepper and Greek seasoning cook chicken, slice thinly.
Grate half of the cucumber into a bowl, squeeze out the excess water. Slice the remaining half into small pieces.
Combine grated cucumber, 2 ounces of feta, 1 cup Greek yogurt, salt/pepper, 1 tsp of the Greek seasoning and a drizzle of olive oil. Stir to combine.
After the chicken has cooked, grill the pitas for a minute or two per side.
Top with the homemade tzatziki, cucumber slices, sundried tomatoes, olives, chicken, remaining feta.
Powered by Recipage
