This is one of our favorite week night dinners, quick, easy and healthy.
For the chicken
1 1/2 lbs boneless chicken breat cutlets
1/2 T Greek seasoning
1/4 c olive oil
2T red wine vinegar
Combine all ingredients in a shallow baking pan (or large ziplock bag), add chicken and turn until well coated. Place in refrigerator for at least 30 min.
Grill over med heat about 3 minutes per side ( these were very thin cutlets, adjust your grilling time accordingly) or until no longer pink.
Cut chicken into bite size pieces or strips.
Serve over grilled pita with chopped cucumber, tomato, kalamata olives, lettuce, crumbled feta cheese and tzatziki sauce.
1/2 c greek yogurt
1/2 c sour cream
1T chopped fresh dill
1/2 t minced garlic
1/4 cucumber finely grated
1/2 t salt
1/8 t pepper
Combine all ingredients in a small bowl and chill. Serve with chicken pitas, can also be served with cut up vegetables and pita chips as a dip.