GREEK CHICKEN SANDWICHES
"My wife and I enjoyed warm chicken sandwiches similar to these at a restaurant," recalls Tom Wolf of Tigard, Oregon. "We wanted a little more flavor, so one night I experimented and came up with this zesty version. We like it best made with Greek olives," he adds.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, cook chicken and garlic powder in oil until chicken juices run clear; drain. , Stir in the salad dressing, cheese and olives. Cook and stir until heated through. Serve on rolls with lettuce, tomato and onion.
Nutrition Facts :
EASY GREEK CHICKEN SANDWICHES
My wife and I ate sandwiches similar to these at a restaurant and enjoyed them. But they weren't nearly as flavorful as this easy and zesty recipe I came up with! -Tom Wolf, Tigard, Oregon
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink. Add the dressing, cheese, olives and garlic powder; heat through., Line pita halves with lettuce, tomato and onion; fill each with about 1/3 cup chicken mixture.
Nutrition Facts : Calories 381 calories, Fat 7g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 832mg sodium, Carbohydrate 47g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein.
GREEK STYLE GARLIC CHICKEN BREAST
This recipe was passed down through my family for years. If you're looking for a great tasting, tender chicken breast, this is what you're looking for - Greek style.
Provided by Michael
Categories World Cuisine Recipes European Greek
Time P1DT35m
Yield 4
Number Of Ingredients 7
Steps:
- Cut 3 slits in each chicken breast to allow marinade to penetrate. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade into chicken. Cover, and refrigerate overnight.
- Preheat grill for medium heat, and lightly oil grate.
- Cook chicken on grill until meat is no longer pink and juices run clear.
Nutrition Facts : Calories 643.8 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 57.6 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 8.3 g, Sodium 659.5 mg
GREEK CHICKEN
A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg
GREEK CHICKEN & CUCUMBER PITA SANDWICHES WITH YOGURT SAUCE
Cucumbers do double duty in this healthy Greek chicken pita recipe--they're grated to lend a refreshing flavor to the quick cucumber-yogurt sauce and sliced to provide cool crunch tucked into the pita. Serve these Mediterranean sandwiches for a healthy dinner or light lunch.
Provided by Lauren Grant
Categories Healthy Chicken Sandwich Recipes
Time 1h45m
Number Of Ingredients 17
Steps:
- Combine lemon zest, lemon juice, 3 tsp. oil, oregano, 2 tsp. garlic, and crushed red pepper in a large bowl. Add chicken and toss to coat. Marinate in the refrigerator for at least 1 hour or up to 4 hours.
- Meanwhile, toss grated cucumber with 1/4 tsp. salt in a fine-mesh sieve. Let drain for 15 minutes, then squeeze to release more liquid. Transfer to a medium bowl. Stir in yogurt, mint, dill, ground pepper, and the remaining 2 tsp. oil, 3/4 tsp. garlic, and 1/4 tsp. salt. Refrigerate until ready to serve.
- Preheat grill to medium-high.
- Oil the grill rack (see Tip). Grill the chicken until an instant-read thermometer inserted in the center registers 165 degrees F, 3 to 4 minutes per side.
- To serve, spread some of the sauce inside each pita half. Tuck in the chicken, lettuce, red onion, tomatoes, and sliced cucumber.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 33.3 g, Cholesterol 57.7 mg, Fat 8.6 g, Fiber 5.8 g, Protein 37.5 g, SaturatedFat 0.9 g, Sodium 558.8 mg, Sugar 6.3 g
GREEK CHICKEN PITA SANDWICH
Provided by Food Network
Yield 4 servings
Number Of Ingredients 20
Steps:
- Prepare Tzatziki sauce by staining yogurt in cheesecloth over a medium bowl for several hours, or until most of the liquid has drained off. Press the grated cucumber in a strainer until it feels almost dry to the touch. Combine the yogurt, cucumber, 1 teaspoon lemon juice in a medium bowl. Add the mint, garlic, salt, and black pepper. Stir well; cover and chill for 2 hours. Will keep in the refrigerator for up to one week.
- Prepare Tyson chicken according to package directions.
- While chicken is cooking prepare the Greek Red Wine Vinaigrette by combining red wine vinegar, garlic, basil, oregano, lemon juice, olive oil, salt, and pepper in a jar. Cover tightly with lid and shake until well mixed. Will keep in the refrigerator for up to one week.
- To assemble: Slice prepared chicken into thin strips and place into each pita half. Drizzle the vinaigrette on top of chicken. Add tzatziki sauce and arugula leaves.
GREEK-STYLE CHICKEN SANDWICH
Make and share this Greek-Style Chicken Sandwich recipe from Food.com.
Provided by Debster
Categories Lunch/Snacks
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Grill the chicken, cool and thinly slice.
- Mix together the mayonnaise and garlic.
- Spread on both sides of the cut bread.
- Add the sliced chicken, tomatoes, onions, feta, lettuce and olives.
GREEK CHICKEN IN A PITA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
- In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
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- In a medium bowl, combine oil, vinegar, dill, oregano, salt, garlic powder and pepper; drizzle over chicken and flip to coat both sides. Let chicken sit for 10 minutes.
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- Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.
- Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
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5/5 (3)Total Time 1 hr 15 minsCategory Dinner, Main CourseCalories 528 per serving
- MARINATE CHICKEN: Prepare the chicken breasts by halving each breast horizontally and cover chicken breasts with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of your frying pan, pound breasts to even thickness (you don't want the meat super flat, just even in thickness). Pat dry with a paper towel. Place in a large zipper-top plastic bag. In a bowl, whisk together the honey, oregano, garlic, lemon juice, olive oil, salt and pepper (add to personal preference; I add 1 teaspoon salt and 1/2 teaspoon pepper). Once combined, pour over prepared chicken breasts. Turn to coat and massage into the breasts and then place in the fridge for 20-30 minutes. Marinating too much longer than an hour will cause the chicken to "cook" in the acid.
- TZATZIKI: While chicken marinates, prepare the sauce so it can chill before serving. Grate a cucumber with the large holes in a cheese grater. Line a small bowl with a few paper towels (or clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber (to keep the sauce from being watery). Once it's drained, add to a medium-sized bowl. Add in the Greek yogurt, minced garlic, red wine vinegar, the first lemon half (1/2 teaspoon lemon zest, 1 tablespoon lemon juice), olive oil, and salt and pepper to taste (I add 1/4 teaspoon salt and a pinch of pepper). Refrigerate until ready to serve.
- GRILL: Preheat grill to medium heat (400 degrees F). Halve zucchini lengthwise. Shuck corn. Drizzle zucchini halves and corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the zucchini and corn. Set aside. Remove the chicken from the marinade and discard any remaining marinade. Prepare the fully preheated grill by cleaning and then generously oiling the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates).
- GRILL CONT.: Add the chicken to one side of the grill. Add the zucchini and corn to the other side. Cook the chicken for 4-5 minutes per side or until it registers 160 degrees F (carryover heat will take it to the safe temperature of 165 degrees F). Grill zucchini for 3-5 minutes per side, flipping once. Grill corn about 10 minutes total, flipping every 3-4 minutes until bright yellow and lightly charred. Remove finished ingredients to a plate and cover with foil. Once everything is removed, give the grates a quick clean with the brush. Now add the remaining lemon half to the grill and the pita bread. Grill the lemon for 2-3 minutes (until lightly charred) and the pita bread for 30 seconds to 1 minute per side or until toasted and warmed through.
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- Stir together oil, garlic, oregano, salt, pepper, and lemon zest in a large bowl. Add chicken, and turn to coat. Cover and refrigerate 1 hour.
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4.5/5 (4)Category EntreeCuisine GreekTotal Time 6 hrs 35 mins
- In 1-gallon resealable food-storage plastic bag, mix vinegar, oil, basil, oregano and garlic. Add kabobs; seal bag and turn to coat. Refrigerate at least 6 hours or overnight to marinate, turning bag once or twice.
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