Tzatziki with Grilled Chicken and Pita Bread

This is a very flexible and easy dish. Use whatever herbs you like, but keep in mind that tzatziki works really well with dill and mint.  You can improve this already healthy dish by grilling up whole wheat pita instead of white.

2 chicken cutlets, about 1 pound
1 tablespoon fresh rosemary, finely minced
1 shallot, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil

1 small cucumber, peeled and diced, about 1 1/2 cups
2 tablespoons chopped fresh herbs such as mint, dill and parsely
1 teaspoon fresh lemon juice
1 clove garlic, finely minced
7 ounce container of Greek style strained yogurt, such as Fage 2%
salt and pepper to taste

2 loaves Pita bread

Slice each chicken cutlet horizontally, into two thinner pieces. In large bowl, add chicken, rosemary, shallots, salt, pepper and olive oil.  Refrigerate for at least 15 minutes, but not longer than 1 hour.

Meanwhile, in a medium-size bowl, combine cucumber, herbs, lemon, garlic, and yogurt. Season with salt and pepper to taste. It should be flavorful, but not too spicey. Set aside.

Heat grill pan, brush with oil.  Add chicken and cook until browned and cooked though, about 4 minutes per side.  Remove and let rest. Add pita bread to pan, grill until browned, about 3 minutes per side.

Slice chicken breasts and serve with Tzatziki and grilled bread, and a cool glass of Greek wine.  A nice salad of  bibb lettuce and cherry tomatoes rounds out the meal nicely.

Comments

[Laundry Bags]

This looks so great. Cool recipe and cool pictures.