- Really tasty. Make your own pita bread (see below this recipe) or buy it.
- Makes great lunch leftovers (serve cold).
- 1/2 cup balsamic vinaigrette or vinegar (I used vinegar because that's what I had on hand)
- 1 pound boneless skinless chicken breast halves
- 1 cup plain Greek yogurt
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped red onion
- 1/2 tablespoon minced fresh parsley (optional)
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 8 pita pocket halves
- 1/2 cup sliced cucumber
- 1/2 cup grape tomatoes, halved
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
1. Pour vinaigrette (or vinegar) into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
2. In a small bowl, combine the sauce ingredients; chill until serving.
3. Drain and discard marinade. Preheat grill and moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a meat thermometer reads 170°.
4. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
- 2 1/4 tsp yeast
- 1 1/4 c. warm water
- 1 tbsp sugar
- 3 c. flour (use 1 c. whole wheat if desired)
- 1/2 tsp salt
1. Put yeast in 1/4 c. warm water and add sugar. Let stand 10 minutes.
2. Mix 2 1/2 c. flour and salt in a warm bowl (that works with your standing mixer if you have one). Form a well in the center of the bowl and pour yeast mixture in well. Gradually add the other 1 c. warm water.
3. If using your standing mixer, attach the dough hook and begin to knead dough (or by hand), add more flour as necessary. Knead for 5 minutes.
4. Place dough in an oiled bowl and cover with plastic wrap. Let rest in a warm spot until doubled.
5. Preheat oven to 425. Knead a few minutes then divide into balls about 2 1/2 inches in diameter. Roll into thin circles and place on a lightly greased cookie sheet. Cover with a towel and let rest 10 minutes.
6. Bake on bottom rack of oven about 5-8 minutes or until lightly browned. Let cool on a wire rack then cut into halves and pull out to make a pocket (or use a bread knife to slice them open).