just a little greek chicken pita

I’m picky when it comes to chicken. Chicken is an overall boring meat to me and must be paired with a carbohydrate in order to be eaten.  I rarely like fried chicken and rotisserie chicken is still not welcome on my plate.  However, it is healthy for the most part and I can find ways to enjoy it.

I have always been a fan of Greek food, minus the shaved lamb (reminds me too much of skin).  Even the chicken dishes were rather tasty to me.  Which is how I decided to give it a try at home. Chicken:

~thawed chicken tenders (1 per half pita pocket)

~ marinate in olive oil, sea salt, pepper, lemon, dill, and garlic

~ I used my George Foreman to cook, but I would recommend grilling if you can.

Spread:  I had leftover spinach yogurt dip that I used.  However, a simple mixture of Greek yogurt, dill, lemon, salt, and pepper makes a great Greek-syle spread or even just use hummus.

What else…

~ roasted cherry tomatoes: half cherry tomatoes and spread on a cookie sheet. drizzle with olive oil.  Put in oven at 325 for approximately ten minutes or until skin begins to wrinkle.  Check periodically as to not burn.

~Feta cheese crumbles, romaine lettuce, thinly sliced red onions, pita pockets halved and opened.

~Stuff it all in and enjoy!