Marinated Chicken Pita’s…So Good, Zorba Loves ’em!


As the More is More Mom®, I’m all about…..more ideas for dinner! Nothing says I love you more than tenderly preparing a favorite meal for your family (except for maybe jewelry and of course the simple words…. I LOVE YOU).

When I think about comfort food, I immediately think about Paula Dean. What could be more heart warming (and heart stopping) than her ingredients of choice; butter and cheese? Though this dish doesn’t contain either, it’s sure to make your family as happy as it makes mine.

Marinated Chicken Gyros:

I find that it is actually fun to eat out of a pita pocket. Really, any ordinary, every sandwich is on a piece of bread, a roll or a wrapped up in a tortilla. The beauty of the pita pocket on the other hand, is the ability to stuff it full with all of your favorite accompaniments.

Serving size, 8 hearty pita sandwiches

Chicken:

In a container, or my very favorite one gallon Zip-loc Baggie, combine;

 

1 ½ cups olive oil

4 cloves of garlic minced

½ Tbsp dried oregano

1 heaping tsp ground cumin

Salt and cracked, black pepper

 

4 boneless, skinless chicken breast, cut into 1” long tenders

 

Marinade for at least an hour, or over night.

 

Yogurt Dill Sauce:

In a small mixing bowl, stir together;

1 cup Greek yogurt or plain yogurt

¼ cup, overflowing with finely chopped red onion

3-4 cloves of garlic minced

1 ½ Tbsp chopped, fresh dill

2 tsp lemon juice

Salt and cracked, black pepper

You can certainly make the sauce a day in advance. I would even use it as a salad dressing. Wouldn’t that be tasty?

Pre-heat broiler

Spread chicken on a baking sheet. Broil 6 inches from the heat, for approximately 8 minutes, or until the chicken is cooked though.

 

To serve;

Fill each pita pocket with chicken and top with Yogurt-Dill sauce.

Serve with accompaniments such as;

Shredded lettuce

Chopped tomato

Thinly sliced and halved cucumber

Crumbled feta cheese

These sandwiches are amazing and they make for delightful leftovers. A super bonus!

Steak Fries:

Who doesn’t like a potato? These are always a hit with my family and all the kids’ friends, so you have to know I’m doing something right.

 

Wash and slice 5 baking potatoes lengthwise and into spears (approximately 8-10 per potato).

On an aluminum foil lined baking sheet, lay potato spears flat.

Brush with olive oil.

Sprinkle with sea salt and cracked, black pepper.

Flip over and sprinkle again.

Pre-heat oven to 400°

Bake for 30 minutes, or until the wedges are nice and soft

 

Serve potatoes with the pita and you’ve got a dinner that your family will be asking for again and again. What could be more perfect than that ?!?

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