Paloma Steele / Staff Writer
On the last volume of the Foghorn paper, someone expressed wanting recipes. I loved that idea and since as a mommy and a student sometimes time and budgets are tight, you can look to this blog for simple, delicious and healthy recipes. Today’s menu: Greek Chicken Pitas (6 servings). The grilled chicken, olives and feta cheese marry well in this fast meal! Here is the shopping list:
4 boneless skinless chicken breasts halves
1 cup of Greek salad dressing (you will us 3/4 cup first so measure that out)
8 ounces of romaine lettuce, tear it
1/2 cup of (brine cured) greek olives–these are the black ones not green
1/2 cup of crumbled feta cheese
6 wheat pita bread rounds
Now we’re ready to cook!
1-Preheat grill to medium heat.
2-Place chicken and 3/4 cup of dressing into a ziploc bag to marinate for 5 minutes.
3-Grill the chicken for about 5 minutes for side (or until juices run clear) then slice thinly.
4-Combine chicken, lettuce, olives and feta cheese in a salad bowl with the remaining 1/4 cup of greek dressing. Toss.
5-Cut pita rounds in half and stuff each piece with the mixture. Serve immediately and Enjoy!!!!
