Saturday, June 5, 2010
While I love those rare moments that I can spend 4 hours in the kitchen making an elaborate meal, sometimes it's great to have a favorite dinner that can be tossed together in less than 20 minutes. This tops my new list of favorite super-fast dinners- an absolute must for a mother of 2 young children. I can also credit this delightful dish for teaching Brian that cucumbers are not all evil. Especially when they're covered in garlic and feta cheese.
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For the sauce
2 oz (1/2 cup) crumbled feta cheese
1/2 cup plain Greek yogurt
1 Tablespoon chopped fresh dill
1 teaspoon olive oil
1 clove garlic, minced
1/4 cup finely diced cucumber
For the chicken
2 teaspoons olive oil
1/2 teaspoon dried oregano
2 cups roasted skinless, boneless chicken breast
2 cloves garlic, minced
4 (6-inch) pita, cut in half
1 cup shredded iceberg lettuce
1/4 cup chopped peeled cucumber
1/2 cup chopped plum tomato
1/4 cup thinly sliced red onion
In a small bowl combine feta, yogurt, dill, 1 teaspoon of the olive oil, and 1 clove of garlic. Finely chop about 1/4 cup of the cucumber and mix into the sauce.
Heat 2 teaspoons of olive oil in a large skillet. Sauté the remaining 2 cloves of garlic and the oregano for about 20 seconds. Add in the chicken and cook until heated completely, about 2 minutes.
Place a bit of the chicken mixture and 2 Tablespoons of the sauce into each pita half. Add tomato, cucumber and red onion to serve.
Source: Slightly adapted from Cooking Light