Dine on a Dime: Grilled Chicken Pitas
Now’s the time to hit up your favorite farm stands for summertime veggies. Put them to use on this barbecued favorite.
For the chicken:
Ingredients:
1/2 cup bottled zesty Italian salad dressing
1 pound boneless, skinless chicken breast halves
Directions:
Place chicken breasts into a zippable bag.
Pour in salad dressing.
Seal top and knead dressing into the chicken.
Place in the refrigerator at least 4 hours, or overnight, flipping occasionally to redistribute marinade.
Grill on medium heat 4-7 minutes on each side, or until no longer pink and meat thermometer reads 170°F.
Discard marinade.
Cut chicken into strips.
For the sauce:
Ingredients:
1 cup plain Greek yogurt
1/2 cup seeded cucumber, finely chopped
1/4 cup red onion, finely chopped
1 teaspoon minced fresh parsley or dill
1 tablespoon lime or lemon juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Directions: Combine all ingredients and chill before serving
For the pitas:
Ingredients:
8 pita pocket halves
1/2 cup sliced cucumber
1/2 cup fresh chopped tomato
½ cup sliced red onion, or to taste
1/2 cup crumbled feta cheese
Directions:
Fill pita halves with chicken, cucumber, tomatoes and onion.
Sprinkle with feta cheese.
Spoon on sauce.