Thursday, September 25, 2008

Greek Chicken Pitas

I envisioned a nice split pita sandwich until I realized that the pita bread I bought wasn't split! So, I ended up topping the pita bread with the chicken and cucumber/salad mix and then eating it with a knife and fork. It tasted great!

1 large bone-in, skin-on chicken breast
salt and pepper to taste
olive oil
zest of one lemon
1 garlic clove, minced
4 cups torn romaine lettuce or bagged salad
1/4 c ranch dressing
1/2 cucumber, diced

Rub the chicken breast with the salt, pepper, lemon zest, garlic and drizzle of olive oil, making sure to rub under the skin as well as on top of the skin. Finish off with a final sprinkling of salt and pepper. Bake at 350 degrees for one hour. Remove meat from the bone and shred or cut into large cubes.

Mix the salad with the cucumbers. Toss with the ranch dressing. Stuff the inside of half a pita round with 1 cup of the salad mix and 1/4 of the chicken. Or, if not using split pita, lay half of a pita round on a plate. Top with 1 cup salad mix and 1/4 of the chicken. Enjoy! You can also drizzle a nice spoonful of hummus on top.

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