2 boneless skinless chicken breast- cut into 2 inch cubes.
1 yellow and/or red pepper - julienned.
3 lemons- juice and zest separated.
1 tablespoon of Greek oregano
1 tablespoon of good extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
salt and pepper- liberally.
Combine chicken, spices, and 1/3 lemon zest and juice. Place in bowl and marinate for at least 1 hour. I usually use a zip top bag because I AM the dishwasher in my family. Grill in a grill basket or bake in a 350 degree oven in a foil lined pan! Oven temperatures vary, so check to see if it is done in around 20 to 30 minutes. The chicken should be bright white on the inside. Absolutely no pink.
Salad for top:
10 Kalamata olives- pitted and sliced.
1 tomato- small dice.
1 cucumber- Half grated and half small dice.
1/3 of the lemon juice and zest.
salt and pepper-to taste.
5 romaine lettuce leaves- cut in the style of chiffanoad.
Marinate in a bowl.
1/2 cucumber grated- let sit in strainer with a pinch of salt for about 1 hour.
2 cups plain Greek yogurt
1/3 lemon juice and zest
1/2 tablespoon of cumin
salt and pepper- to taste.
Warm pitas in your oven or grill. The directions for that will be on the back of the pita package. Now build you pita. Usually- chicken & peppers-then lettuce & salad- then top with Tzatziki! Enjoy! Remember, you can ROCK THAT PLATE!