March 2012 Jen Kempton

Greek Lemon Chicken Pita Sandwiches

Your freezer meal includes: the chicken, ready to just reheat; feta cheese and 8 pita halves. You may want more pitas if your family will want more than one each and we like to also top them with diced tomatoes, shredded lettuce and Greek Tzatziki (recipe follows). For those of us who watch bread intake or have gluten issues, topping a bed of lettuce with the chicken, tomatoes, cheese and Tzatziki is a super yummy salad!

Lemon Chicken

2 lb boneless, skinless chicken breasts
1/2 c lemon juice
1 grated rind of lemon
2 tsp of salt
1 tsp paprika
1 1/2 tsp onion powder
1 1/2 tsp basil
1/2 tsp thyme
2 cloves garlic
1 c oil

Combine all ingredients and marinate overnight (or freeze). Cook in crock pot on low for 8-10 hours. Shred chicken and return to strained juices. Warm and serve in pitas or over a bed of lettuce for salad.

Greek Tzatziki Dip/Sauce

2 c. plain yogurt (use greek because it is thicker)
2 large cucumbers
1 Tbsp minced garlic
1 Tbsp white vinegar
2 Tbsp olive oil
salt and pepper to taste

Peel, seed and coarsely grate cucumber. Squeeze to drain well. Add remaining ingredients and mix well. Refrigerate until ready to use. Yummy as a dressing, sauce or veggie dip.