| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Greek |
Chicken, Greek, Lhj, Main dish |
4 |
Servings |
INGREDIENTS
| 4 |
|
Pita; (6-inch) breads |
| 5 |
ts |
Olive oil; divided |
| 4 |
|
Boneless; skinless chicken breast halves, (1 1/4 to 1 1/2 lbs) |
| 1 |
ts |
Salt; divided |
| 1/2 |
ts |
Freshly ground pepper; divided |
| 1/2 |
c |
Red onion; diced |
| 1 |
ts |
Zucchini; sliced |
| 3/4 |
c |
Chicken broth |
| 2 |
tb |
Fresh dill; or 1/2 tsp. dried, chopped |
| 1/2 |
c |
Feta cheese; crumbled |
INSTRUCTIONS
1. Prepare grll or heat broiler and broiler pan. Brush pita breads with 1
teaspoon oil. Brush chicken breast halves with 2 teaspoons oil; sprinkle
with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set both aside.
2. Heat remaining 2 teaspoons oil in large nonstick skillet over
medium-heat. Add onion and cook until browned, 4 to 5 minutes. Add garlic;
cook 30 seconds until fragrant. Increase heat to high; add zucchini and
cook 2 minutes. Add chicken broth, remaining 1/2 teaspoon salt and 1/4
teaspoon pepper; bring to boil and cook, stirring occasionally, until
zucchini is tender and liquid is evaporated, 5 to 6 minutes. Add tomatoes
and dill; cook q minute to blend flavors.
3. Meanwhile, grill pita breads 1 minute per side; set aside. Grill chicken
breasts until cooked through, 6 to 7 minutes per side. Arrange chicken and
vegetables on serving plates; sprinkle vegetables with crumbled feta
cheese. Serve with pita bread.
Per serving: 109 Calories; 9g Fat (75% calories from fat); 4g Protein; 3g
Carbohydrate; 13mg Cholesterol; 985mg Sodium
NOTES : While the chicken grills, zucchini is quickly sauteed with onion,
tomatoes and plenty of chopped fresh dill. When everything's ready,
sprinkle with feta cheese and serve immediately.
Recipe by: LHJ
Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”