Recipe type: Worknight Dinners, Cooking for One or Two
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
2 pieces flat bread or pitas
1 tomatoes, cut into wedges
¼ small red onion, thinly sliced
½ cup crumbled Feta
¼ cup kalamata olives, pitted
1 teaspoon dried oregano
1 teaspoon dried thyme
⅛ teaspoon freshly ground black pepper
1 teaspoon red wine vinegar
½ tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
2 boneless, skinless chicken breasts, cut into pieces
¼ cup plain yogurt
½ small cucumber, diced
1 tablespoon minced fresh dill
Instructions
Heat oven to 200° F. Wrap the bread in foil and place in oven. In a medium bowl, combine the tomatoes, onion, Feta, and olives.
In a large bowl, combine the oregano, thyme, pepper, ½ teaspoon of the vinegar, and the lemon juice. Slowly add 2 tablespoons of the oil in a steady stream, whisking constantly until incorporated.
Pour half of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.
Recipe by In Good Taste at http://ingoodtaste.kitchen/chicken-souvlaki/