Monday, April 25, 2011

Greek Chicken Pitas with Tzatziki Sauce

About a month ago, I tried my first pita with Tzatziki Sauce (okay, I can type it, but I can't pronounce it!).  We were at a Greek restaurant in downtown Lancaster with Ms. Dixon.  It was good and I really liked the sauce.  I've ordered it one other time since then at another restaurant and the sauce wasn't as good.  So tonight was our attempt at making it ourselves - glad to say it worked out great and we will definitely be making this again.  We went on a LONG walk after Ryan got home from work and wore Bentley out, made this fresh and great dinner together and finished the night by playing cards on the screened in porch.  Now a little Bethenny Ever After and we'll call it a day!  Hope your evening was as enjoyable : )
The finished product.  Ryan said this was one of the "best looking" meals we've made in a long time!
Ingredients - not pictured is fat free greek yogurt.

2 tablespoons of olive oil
1 pound of boneless, skinless, chicken thighs
1/4 tsp of cayenne pepper
1/4 tsp of black pepper
1/4 tsp of Kosher salt
1/2 cup of lite sour cream
1/2 cup of fat free or lite greek yogurt
1 cucumber, seeded and grated (about 1.25 cups total)
1/4 cup chopped fresh mint
2 cloves of garlic, finely chopped
4 whole wheat pocketless pitas, warmed for 30 seconds in the microwave just before serving
1 cup of romaine lettuce leaves
8 cherry tomatoes, quartered

1) Heat oil in a large skillet over medium high heat.  Season the chicken with cayenne, 1/2 tsp of salt, and 1/4 tsp of black pepper.  Cook until cooked through, 6 to 7 minutes per side. Cut into bite-size pieces.
2) Meanwhile, in a medium bowl, mix together the greek yogurt, sour cream, cucumber, mint, garlic, 1/2 tsp of salt and 1/4 tsp of black pepper.
3) Top the warm pitas with 1/4 of romaine lettuce, 1/4 of chicken, 1/4 tomatoes and 1/4 of tzatziki.  Makes 4 servings total.  YUM!

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