Greek Chicken Pitas




This is an easy weeknight meal that pleases both children and adults.  It was so flavorful, and even makes great leftover lunches.  Make it a dinner by adding a couscous or quinoa salad on the side.
Ingredients for Marinade: 


1 cup olive oil
1/4 cup lemon juice
3 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons dried Italian seasoning
1 teaspoon dried dill
1 teaspoon dried rosemary


 Other Ingredients: 
1 pound chicken tenders
4 whole-wheat pitas (minis recommended)
1 cup tzatziki dip
Spinach or Romaine Leaves
Tomatoes, sliced (Note: I actually made additional marinade and let the tomatoes marinade in that.)
Mix all of the marinade ingredients.  Add chicken (or other protein). Marinate for 30 minutes up to 2 hours.


Bake (or grill) chicken tenders at 350 degrees for 10 minutes, or until cooked through.


While chicken is resting, slice pitas to create a pocket and toast pitas lightly (or throw in the oven that the chicken just came out of.)
Layer the ingredients inside the pocket:  Spread tzatziki sauce inside pita.  Add spinach leaves, two chicken tenders, and tomatoes.  





Pick it up, and enjoy!
Original recipe for marinade:

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