Soups are no longer appealing as dinnertime choices since the weather in the midwest has been unseasonable warm and dry. The northeast part of the U.S. is preparing for the biggest snow storm ever and the midwest hasn’t received enough moisture to moisten a postage stamp. Soups, stews and braising aren’t as appealing when the temps are in the 60s and the dinner menu is becoming monotonous week by week.
Yes, even though we cook and develop recipes on a daily basis, there are still days when I just can’t figure out “What’s for Dinner” and nothing really sounds good. Chinese, Mexican and Thai have become mainstreamed into our weekly menu. There are days when nothing seems to fit the bill. Then I remember the lure of pita and all things Greek. This recipe goes together in minutes. During the summer months, this recipe moves to the grill but with chill in the air this recipe easily adapts to a large skillet.
So whether you are stocking up for the snow or walking in the sunshine, I hope you will give this Greek inspired entree a try.
Greek Style Chicken with Vegetables
2 tablespoons fresh squeezed lemon juice
2 tablespoons white wine vinegar
3 tablespoon extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 pound boneless, skinless chicken breasts, pounded until thin and sliced into strips
1 tablespoon vegetable oil
2 red or green bell peppers, sliced into strips
1 onion, sliced half and sliced into rings
4 pita bread
Greek Style Sauce:
1/2 cup sour cream
1/2 cup Greek plain yogurt
1 clove garlic, minced
2 to 3 teaspoons white wine vinegar
1 tablespoon fresh squeezed lemon juice
fresh or dried dill to taste
Combine lemon juice, white wine vinegar, olive oil, garlic, oregano, and basil. Whisk to blend well. Reserve 2 tablespoons marinade. Place chicken in zip top bag and add remaining marinade. Marinate for at least 30 minutes and no longer than 2 hours.
Prepare Greek Style Sauce:
Combine all ingredients in small bowl and refrigerate for at least 2 hours.
Heat a large nonstick skillet over medium high heat, add chicken strips and cook until browned and done. Remove cooked chicken and set aside.
Add peppers and onions to skillet and cook over medium to medium high heat until tender and onions begin to caramelize. Add remaining 2 tablespoons reserved marinade. Stir to combine and cook a few minutes longer until most of the liquid has evaporated.
Serve chicken, vegetables and sauce as a wrap or as a meal individually on the dinner plate.
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