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Chicken Souvlaki Pitas

BT Calgary | posted Thursday, Jun 18th, 2015

ChickenSalad

This quick and easy recipe provides all the enjoyment of souvlaki without all the work of assembling skewers. Serve with a crisp dark-green leafy salad on the side.

 

 

Ingredients

  • 1 tbsp (15 mL) butter
  • 2 garlic cloves, minced
  • 1 onion, halved and thinly sliced
  • 1 tsp (5 mL) dried oregano
  • Salt and pepper, to taste
  • 1 lb (450 g) boneless skinless chicken breast, cut into 1-inch (2 1/2 cm) pieces
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • Grated zest of 1 lemon
  • 8 3 1/2-in (9 cm) whole wheat pitas or
  • 4 6-in (15 cm) whole wheat pitas
  • 1 cup (250 mL) diced English cucumber, (about 1/4)
  • 1/2 cup (125 mL) plain yogurt
  • 2 chopped tomatoes


Directions

  1. In a large skillet, heat butter over medium-high heat. Add garlic, onion, oregano and 1 mL (1/4 tsp) pepper and sauté for about 3 minutes or until softened and starting to brown. Add chicken and sauté for about 5 minutes or until lightly browned.
  2. Whisk flour into milk and whisk into skillet; stir in lemon zest. Cook, stirring often, for about 5 minutes or until sauce is thickened and chicken is no longer pink inside. Season to taste with salt and pepper.
  3. Meanwhile, toast or heat pitas. In a bowl, combine cucumber and yogurt. Spoon chicken and sauce on top of pitas in open-face style, dollop with cucumber yogurt and sprinkle with tomatoes.

Courtesy Sarah Remmer, Nutritionist dairygoodness.ca

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