Week 6: Recipe #3--Chicken Souvlaki Pita with Tzatziki

My husband told me tonight, after eating this meal, that this might be his new favorite.  It was pretty darned good, and easy to make because most of it can be prepped the night before.  I followed the suggestion on the blog (Pioneer Woman, thank you!) and served this with roasted potato wedges.  Yummy!  I didn't follow a recipe for those, just kinda used what I had available and what sounded good (see my recipe below the pita recipe).



You'll Need:

• 1 pound boneless, skinless chicken breast
• 4 tsp. Cavender's All-Purpose Greek Seasoning (found this easily in the grocery store)
• 4 Tblsp. olive oil
• 12 ounces Greek yogurt (It's a little more spendy than non-fat plain yogurt, which is what the recipe calls for, but it's thicker and better to have in a sandwich.  The person who originally posted this recipe gave it as an alternative to putting regular yogurt in a coffee filter then in a colander the night before to drain it--that's too complicated for me...I'd rather spend a bit extra and skip that whole step.  Call me lazy!)
• 1 whole cucumber, chopped
• 1/2 yellow onion, chopped
• 2 tsp. lemon juice 
• salt and pepper, to taste
• pita bread (I used tandoori naan flatbread, just as yummy!)

Preparation:

1. Pound out the chicken until about 1/2 inch thick.  Rub it down with olive oil, then season both sides generously with the greek seasoning.  Wrap the chicken in cling wrap and refrigerate/marinate for several hours.
2. Cook chicken on grill or in saucepan for about 3-5 minutes on each side, or until cooked through.  Let sit for a minute or two and then slice into strips.
3. While chicken is grilling, chop up the cucumber and onion (or, already have this done the night before to save time) and mix it in a bowl with the yogurt.  Add the lemon juice and the salt and pepper to taste.
4. Place grilled chicken strips and tzatziki into warmed pitas folded in half.

Recipe and link:  http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/chicken-souvlaki-pita-with-tzatziki/

My roasted potato recipe:

1. Cut up 2 to 3 russet potatoes into wedges.  
2. In a shallow bowl combine the following:  olive oil, garlic powder, onion salt, chili powder, and oregano.  
3. Dip the potato wedges into the mixture, covering both sides.  Put on foil-lined baking sheet and cook in oven for 45 minutes at 425 degrees.