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Greek Chicken

Michael Kraus

SERVES 4 

•Heat oven to 300°F.

•Wrap 4 flatbreads in foil, and warm in oven.

•In a medium bowl, whisk together 1/4 cup lemon juice, 2 Tbsp white-wine vinegar, 3 Tbspolive oil, and 1 1/2 tsp honey (only for kids over 1).

•Spoon 3 Tbsp of the dressing into a shallow baking dish.

•Add 1 1/2 tsp dried oregano and 2 cups cooked chicken, cut into large chunks.

•Toss to coat chicken, cover with foil, and warm in oven.

•Meanwhile, add 1/2 tsp salt and black pepper to taste to reserved dressing.

•Add 4 plum tomatoes, cut into large chunks, 1/2 red onion, thinly sliced, 1/4 cup halved pitted kalamata olives, and 1 1/2 Tbsp chopped mint, and toss.

•Arrange each flatbread on a plate, and top with tzatziki dressing, chicken, and tomato salad.

Tzatziki Dressing: In a bowl, combine one 6-oz container plain yogurt, 2 tsp lemon juice, 1/2 tsp honey, 1 mashed garlic clove, 1 tsp chopped mint, and salt to taste.

Use the tzatziki as a dip with veggies.


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