Chicken with Greek-Style Vegetables recipe
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Ingredients
- ⅔ cup olive oil 3 tablespoons lemon juice, divided 3 tablespoons water 2 teaspoons Italian seasoning 4 teaspoons lemon zest, divided ½ teaspoon oregano salt and ground black pepper to taste 3 large tomatoes, seeded and thinly sliced 1 large English cucumber, thinly sliced 2 green bell pepper, cut into rings ½ small red onion, thinly sliced ¼ cup artichoke hearts, drained and chopped 2 cloves garlic, pressed 4 pita bread rounds 4 chicken breasts, cut into bite-size pieces
Nutrition Info
- 641.5 caloriescarbohydrate: 41.9 gcholesterol: 64.6 mgfat: 39.9 gfiber: 5 gprotein: 30.7 gsaturatedFat: 6 gservingSize: -sodium: 385.8 mgsugar: 7.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken with Greek-Style Vegetables
Directions
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Preheat grill for medium heat and lightly oil the grate.
Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.