3mediumboneless, skinless chicken breastscut in 1-inch pieces
Veggies
2Roma tomatoeschopped
1smallcucumbersliced
1/4smallred onion diced
6piecesflatbread
1container (10 ounces)hummus
Tzatziki Sauce
1cupPlain Greek Yogurt
1/2a smallfresh and firm cucumber*drained (see instructions below to drain cucumber)
2clovesgarlic, minced
1 ½teaspoonsfreshly squeezed lemon juice
1Tablespoonfresh chopped dill
⅛teaspoonsalt
⅛tspPepper
Instructions
Greek Chicken
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt and pepper. Place chicken pieces in marinade. Cover bowl and place in fridge. Let marinade at least 1 hour or up to 6 hours.
Veggies
Place all the cut veggies in a medium bowl. Stir, then set aside.
Remove chicken from marinade and discard marinade. Cook chicken pieces in a large non-stick skillet over medium-high heat. Stir and cook until chicken is cooked thoroughly.
Warm flatbreads in microwave. Place each flatbread on a plate then top with cooked chicken, veggies, hummus and serve with Tzatziki sauce. Enjoy!
Draining the cucumber
Peel skin from cucumber. Chop off ends and slice in half lengthwise. Using a spoon, scoop out all of the seeds down the center.
Roughly chop cucumber and place pieces in colander, lightly salting with 1/2 teaspoon salt. Place colander in sink with 2 plates resting on top of cucumber pieces. Leave in sink for 30 to 40 minutes, then remove and pat cucumber pieces dry with paper towels.
Tzatziki Sauce
Place all sauce ingredients in a blender and blend well. Place in a bowl; cover. Chill in fridge for 1 to 2 hours before serving. *Yields 1 cup of sauce.