Recipes

Chicken Pitas with Greek Salsa and Zucchini Tzatziki

by Rachael Ray Show Staff 8:04 AM, October 6, 2016

Aired June 9, 2017

Serves 4
Ingredients

2 medium zucchini, seeded and grated
Salt
4 tablespoons EVOO – Extra Virgin Olive Oil, divided
3 lemons, divided
2 cloves garlic, grated or pasted
1 teaspoon red chili flakes
1 tablespoon fresh oregano, from a couple of small sprigs, stemmed and chopped
1 small red onion
1 1/2 pounds boneless, skinless chicken breast and/or thigh, pounded to 1/4- to 1/2-inch thick
2 cubanelle or bell/sweet peppers, seeded and coarsely chopped
4 vine or plum tomatoes, seeded and coarsely chopped
1/4 cup pitted Kalamata olives, a handful, coarsely chopped
1/2 cup loosely packed (a fat handful) flat-leaf parsley, coarsely chopped
3 to 4 pickled light green Greek pepperoncini/hot peppers, coarsely chopped
1/2 cup feta cheese, crumbled
1 1/2 cups plain Greek yogurt
1 teaspoon (1/3 palmful) cumin
A handful dill, finely chopped (about 3 to 4 tablespoons)
4 to 6 large, thin pita breads
Chopped Romaine, to serve
 

Preparation

Shred zucchini on the large side of a box grater into a strainer set over the sink or a bowl. Salt it and let it drain for 20 minutes. Press out excess liquid and transfer to a bowl.
 
While zucchini drains, in a shallow dish, combine about 3 tablespoons EVOO and the zest of 1 lemon, garlic, chili flakes, oregano and some salt. Halve and peel the red onion and grate a few tablespoons into dressing. Add chicken and turn to coat evenly in marinade. Finely chop about 1/2 cup of remaining red onion for the salsa and place in another bowl.
 
To the salsa bowl, add peppers, tomatoes, olives, parsley, pickled peppers and feta cheese. Add juice of 1 lemon to the salsa, drizzle with EVOO and season with salt and pepper.
 
In another bowl, combine drained zucchini with juice of 1 lemon, yogurt, cumin, dill and salt to taste. 
 
Heat a cast-iron skillet or griddle over medium-high heat and cook chicken 3 minutes on each side or until browned and cooked through. Remove to cutting board, douse with remaining lemon juice.
 
Char pitas over open flame burner or toast in a dry, stainless skillet to blister and warm. 
 
Fill pitas with tzatziki, lettuce, salsa, chicken and serve.

MORE:
Kayla Itsines' Tzatziki
Greek Farro Bowls
Greek Chicken with Feta Tzatziki
 

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