17 gennaio 2013

Grilled Greek Chicken Sandwiches (Cooking for 2)

Speed your way to a great-tasting Greek sandwich seasoned with lemon and oregano. It's better than take-out!

Grilled Greek Chicken Sandwiches (Cooking for 2)

30 minutes
30 minutes
2 sandwiches


  • Cucumber Sauce
  • 1/4  cup Yoplait® Original Fat Free plain yogurt
  • 1/3  cup finely chopped seeded cucumber
  • 1  medium green onion, sliced (1 tablespoon)
  • 1  teaspoon grated lemon peel
  • Dash salt and pepper
  • Sandwiches
  • 2  teaspoons lemon juice
  • 1  teaspoon olive or vegetable oil
  • 1/4  teaspoon dried oregano leaves
  • Dash salt and pepper, if desired
  • 2  boneless skinless chicken breasts (4 oz each)
  • 1  pita (pocket) bread (6 inch), cut in half to form pockets
  • 1  small tomato, sliced
  • 2  thin slices red onion


  1. Heat gas or charcoal grill. In small bowl, mix sauce ingredients. Set aside. (Sauce may become watery if it stands longer than 30 minutes.)
  2. In another small bowl, mix lemon juice, oil and oregano. Brush lemon mixture over chicken, coating all sides. Sprinkle with salt and pepper.
  3. Place chicken on grill. Cover grill; cook cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Wrap pita halves in foil; place on grill 1 to 2 minutes or until warm.
  4. Place chicken, tomato and onion inside pita pockets. Top with sauce.

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