This Greek specialty is sure to become a new dinner staple. The chicken is crusted with a lemony, soy-herb sauce and served in a pita with a yogurt-cucumber sauce.
Ingredients:
1/4 cup(s) fresh lemon juice
2 Tbsp low sodium soy sauce
1 Tbsp honey
2 clove(s) (medium) garlic clove(s), minced
2 tsp olive oil, garlic-flavored or extra-virgin
1 tsp dried oregano
1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
1/2 cup(s) plain fat free yogurt
1/2 cup(s) cucumber(s), shredded
1 Tbsp dill, fresh, chopped
1/2 tsp garlic powder
4 large whole wheat pita(s), halved
Instructions:
Preheat oven to 400ºF.
In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.
Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving.
Ingredients:
2 Tbsp low sodium soy sauce
1 Tbsp honey
2 clove(s) (medium) garlic clove(s), minced
2 tsp olive oil, garlic-flavored or extra-virgin
1 tsp dried oregano
1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces
1/2 cup(s) plain fat free yogurt
1/2 cup(s) cucumber(s), shredded
1 Tbsp dill, fresh, chopped
1/2 tsp garlic powder
4 large whole wheat pita(s), halved
Instructions:
Preheat oven to 400ºF.
In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.
Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving.
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