GREEK GRILLED CHICKEN PITAS
I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
- Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
- Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
- Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
- Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
- To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
GRILLED CHICKEN GREEK PITA POCKETS
Steps:
- Marinating the Chicken for the PitasPound the chicken so it is even thickness. Measure the marinade ingredients into a large glass measuring cup or mixing bowl. Whisk using a wire whisk until well combined. Add the chicken to a glass bowl or other container. Then, pour the marinade over, cover, and transfer to the refrigerator. Allow the chicken to marinate for at least 4 hours. Cooking the Grilled Chicken for the PitasPreheat the grill to 450 degrees F. After marinating, remove the chicken from the marinade, and pat dry. Cook the chicken on the preheated grill for 5 minutes per side, or until the chicken reaches 165 degrees F internal temperature. Remove the chicken from the grill. Let it rest on a plate for 5 minutes. Then, slice the chicken into thin strips. Assembling the Greek Chicken PitasStuff pitas with chicken and additional toppings in desired amounts. Add crumbled feta cheese and fresh dill for garnish.
Nutrition Facts : Calories 290 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 495 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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.
GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR
This is a family pleasing dinner recipe, adapted from a Rachael Ray recipe. It's pretty easy to make and gives you all those yummy Greek flavors.
Provided by LifeIsGood
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
- Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
- Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
- Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
- Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
- Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
- To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!
Nutrition Facts : Calories 1033.7, Fat 48.8, SaturatedFat 14.3, Cholesterol 162.8, Sodium 1671.7, Carbohydrate 89.3, Fiber 12.1, Sugar 11.8, Protein 61.3
CHICKEN CAESAR PITAS
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.
Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.
GRILLED GREEK STYLE CHICKEN PITAS
These pita sandwiches are super quick to put together and are good for you too! Time does not include marinading which I normally start in the morning then its ready when I want to grill.
Provided by LAURIE
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow glass baking dish, combine lemon juice and seasonings.
- Add chicken; cover marinate 30 minutes in refrigerator.
- Remove chicken from marinade. Drain; discard marinade.
- In a small bowl, combine yogurt, cucumbers and onions; refrigerate.
- Grill chicken on grill or forman type grill 5 minutes per side or until tender.
- For each serving, fill pitas with chicken steaks and yogurt mixture.
Nutrition Facts : Calories 261.1, Fat 3.9, SaturatedFat 1.7, Cholesterol 76.4, Sodium 266.5, Carbohydrate 22.7, Fiber 1.1, Sugar 4.3, Protein 32.4
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