This recipe is kind of like a Greek take on taco night. My husband really likes the Greek flavors. The kids aren’t in love with Greek flavor, but serving buffet style allows them to choose what they like and leave the rest.
Apparently traditional standard Greek flavor is lemon, garlic and oregano. I use poultry seasoning instead which has some oregano in it. Oregano is really strong and not my favorite spice, especially by itself. If you want more traditional flavor and you like oregano, use that in place of the poultry seasoning.
- Zest and Juice of half a Lemon
- 1 T. minced Garlic
- 2 T. Olive Oil
- 1 T. Poultry Seasoning
- 2-4 Chicken Breasts
Optional for serving:
- Flatbread or Pita Bread
- Feta or Goat Cheese Crumbles
- Tzatziki Sauce (find it in the deli or make with Greek yogurt, lemon, cucumber and dill)
- Leafy Green Lettuce
- Red Onion
- Red Pepper or Mini Peppers
- Pickled Peppers
- Kalamata Olives
Cut chicken breasts into strips or chunks. Add all marinade ingredients to a large bowl and whisk until well mixed. Add chicken and fold until evenly coated. Place in refrigerator while preparing remaining ingredients or up to several hours covered if made ahead.
Chop remaining optional ingredients for serving. Thinly slicing red onion, cucumber, and peppers makes for easier pita stuffing. Serving chopped veggies in pyrex or tupperware allows for easy leftover storage. Use any leftovers to make greek salads for lunch!
Place a non-stick skillet on medium high heat. When skillet is hot, add 1 T. of olive oil and swirl to coat. Add chicken and cook until no pink remains in the largest pieces. A thermometer in the center should read at least 165.
Arrange all ingredients buffet style and allow each person to make their own.
For one flatbread with 2 T. Tzatziki sauce, ½ oz. crumbled feta, ½ chicken breast, all the veggies and 4 kalamata olives
- Calories: 359
- Protein: 20.3
- Fat: 19.8
- Carbs: 29.3
- Fiber: 4.5