Wednesday, July 31, 2013

Greek Chicken Pitas

Last week Tracy had a Pampered Chef party and she raved about the Greek chicken pitas that they made. They had used the Pampered Chef Greek Rub and the Large Baker and cooked the chicken in the microwave. It sounded so yummy, but since I had neither the large baker or Greek rub, I set out on a mission to find an alternative way to make this dish.

I figured I could just use my corningware dish in the microwave. It's microwave safe and large enough to hold a few chicken breasts. I also figured I'd make a Greek rub with some fresh herbs and lemon, that way there's no sugar or food starch (both ingredients in the prepared version).

Greek Rub
- 1 Tbsp. chopped fresh basil
- 1Tbsp. Chopped fresh rosemary
- 1/2 tsp. dried oregano
- 1/2 tsp. minced garlic
- 2 tsp. lemon juice
- 1/2 Tbsp. kosher salt
- 1/2 tsp. black pepper

Mix all ingredients together. I am only cooking this for me and my husband, so I just made 1 1/2 chicken breasts, you may want to double.
Place your chicken breasts in your dish and spread the rub evenly over each piece. Let it marinate in the refrigerator for 15 minutes or longer. Set your microwave oven to 50% power and cook for 20 minutes or until internal temp is 165 degrees.

While the chicken is cooking, go ahead and prepare the tzatziki sauce. 

Tzatziki Sauce
- 1 cup nonfat Greek yogurt
- 1/4 cup low fat sour cream
- 1/2 cucumber, seeded but not peeled
- 1 1/2 tsp. minced garlic
- juice of 1/2 lemon
- 1 tsp. dill weed
- 1 tsp. vinegar
- 1 tsp. Kosher salt
- 1/2 tsp. black pepper

Blend all ingredients in a food processor until smooth. Store in fridge until ready to serve.

When chicken is fully cooked, cut/ shred with kitchen scissors or a knife. Warm whole wheat pita pockets in an oven until they are warm with a slight crisp. Serve chicken in pitas with sauce, feta cheese, red onions and tomatoes, or whatever toppings you like:)

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