Greek Yogurt Sauce:
2 cloves garlic, halved
1/2 cucumber, chopped into
1 inch pieces
3/4 cup Greek yogurt
1 teaspoon red wine vinegar
2 teaspoon lemon juice
1 tablespoon extra-virgin
olive oil
salt and ground black
pepper to taste
Mince garlic in food processor. I add extra for the chicken marinade below and remove extra before moving on. Add cucumbers and pulse until finely diced. Add remaining ingredients and pulse to combine. Refrigerate until ready for use.
Chicken Breast:
4 cloves garlic, minced
1 lemon, juiced
2 teaspoons red wine
vinegar
2 tablespoons extra-virgin
olive oil
1 tablespoon dried oregano
1 pound skinless, boneless
chicken breast halves - cut into strips
Combine all ingredients except chicken in mixing bowl. Add chicken and stir until well coated. Refrigerate for 1 hour or more before cooking.
Heat 1 tbsp olive oil in skillet on medium heat. Remove chicken from marinade and add to heated pan. Stir occasionally until chicken is cooked through and no longer pink in the middle, about 10-15 minutes.
Gyros:
Flatbread (see Easy
Flatbread for recipe)
1 tomato, diced
1 red onion, thinly sliced
1/2 head lettuce, chopped
Warm the flatbread in toaster oven or microwave. Top with cooked chicken, tomatoes, lettuce, red onion, and Greek sauce.
Quinoa Tabbouleh
2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon salt
1/4 cup lemon juice
1 cup cherry tomatoes,
diced
1 cucumber, diced
2 bunches green onions,
diced
1 cup fresh parsley,
chopped
In a
saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to
low, cover and simmer for 20-25 minutes until cooked and water is absorbed.
Meanwhile,
in a large bowl, combine olive oil, salt, lemon juice, tomatoes, cucumber,
green onions, and parsley. Stir in quinoa. Refrigerate until cooled and ready
to use.
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