1/4 cup olive oil
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon pepper
About 3 boneless, skinless chicken breasts, cubed
pita bread
1 small onion, diced
1 tomato, diced
1/2 cup plain yogurt
Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
Pour the chicken and marinade into a frying pan over medium-high heat. Cook until the chicken is no longer pink. Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.
Note: This would also be good with tzatziki sauce, or sour cream instead of the yogurt. It was quick, easy, and really tasty!
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