Greek Style Chicken Pittas
From DonSpain 8 years agoIngredients
- 2tbsp Extra Virgin Olive Oil shopping list
- 1 clove Garlic - crushed shopping list
- 4 chicken breasts - skinless and boneless shopping list
- 3 large Tomatoes - roughly chopped shopping list
- 1 fresh Lettuce - shredded shopping list
- ½ Cucumber - roughly chopped shopping list
- 1 Lemon - juice only shopping list
- 300g/10oz Greek or Greek Style Yoghurt shopping list
- 1tsp dried Mint shopping list
- 3 to 4tbsp to taste fresh Mint - chopped shopping list
- Salt and freshly ground black pepper shopping list
- 6 Pitta breads shopping list
How to make it
- In a large bowl, mix the yoghurt with the crushed garlic, half the fresh mint, half the dried mint, half the lemon juice and season to taste with salt and pepper;
- Set aside half the mixture in a small bowl;
- With the other half, thoroughly coat the chicken breasts;
- Place them in a sealed container and marinade in fridge for a minimum of 2 hours - longer if possible.
- Method
- Preheat a grill/griddle pan or barbeque;
- Add the chicken and cook for some 7 to 8 minutes or so on each side or until fully cooked through with the juices running clear and the breasts starting to char at the edges;
- Transfer to a plate, cover with foil and leave to rest for some 5 minutes or so;
- Slice the breasts into edible slices and arrange on a serving platter;
- To make the salad, in a large bowl, combine the lettuce, tomato and cucumber with the remaining fresh mint, dried mint and lemon juice;
- Add the olive oil and thoroughly toss everything together;
- Warm the pitta breads under the grill or whatever and cut in half;
- Serve with the chicken, salad and remaining minted yoghurt dressing.
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