Greek Deliciousness

Last night I made Greek Deliciousness for dinner. This is easy because you don't actually have to cook that much, just assemble all of the good stuff and let people throw together whatever they like.

Greek Deliciousness:
Marinaded Chicken (see below)
feta cheese
pitas
romaine lettuce (chopped)
Greek Olives
Cucumbers (sliced)
Tomato (chopped)
Red Onion (finely sliced)
Pepperoncini's (or banana peppers would work)
Small can of sliced beets
tzatziki sauce (see below)
Greek dressing
humus

set up assembly line with the above the ingredients and fill pita with whatever you like. Or skip the pita and turn it into a big salad. I couldn't get enough.... the combination is just perfect!

Tzatziki sauce:
1/2 a big carton of plain yogurt
juice of 1/2 a lemon
1/3 of a cucumber finely shredded
chopped garlic (maybe 1/2 teaspoon)
pinch of salt
mix all together and let hang out for a while (30 minutes, over night). I mixed mine in a smallish Tupperware container so that I didn't have to worry about covering it in the fridge and it was easy to save the leftovers.

Marinaded Chicken:
1/3 cup red wine vinegar
splash olive oil (maybe a tablespoon?)
teaspoon chopped garlic
juice of 1 lemon
a few shakes of oregano
few tablespoons of red onion finely chopped
pinch of salt

taste the marinade and change it however you want. Put some boneless, skinless chicken breasts in a big ziploc bag, add the marinade and let it hang out for an hour or so. you could do it the day before and the chicken would be extra tasty and moist...
cook the chicken in the marinade for about 45 minutes at 350 F ... or until done. Let cool to room temperature and cut into strips. Hot chicken would make the lettuce wilt! you could do this the day before or if you are weird like me (and my mom), get up early and cook the chicken and then put it in the fridge before you go to school (or work) so it is ready when you get home.


Does anyone know where to get GOOD pitas in Colorado? I tried to steam the ones I got last night, but my method only left them sticky and not plump like the ones in Michigan. Or maybe you know of a good steaming method? I put some hot water in a pan and when it started boiling off I held the pita over the steam with some tongs.