Chicken with Greek-Style Vegetables recipe

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Ingredients

⅔ cup olive oil
3 tablespoons lemon juice, divided
3 tablespoons water
2 teaspoons Italian seasoning
4 teaspoons lemon zest, divided
½ teaspoon oregano
salt and ground black pepper to taste
3 large tomatoes, seeded and thinly sliced
1 large English cucumber, thinly sliced
2 green bell pepper, cut into rings
½ small red onion, thinly sliced
¼ cup artichoke hearts, drained and chopped
2 cloves garlic, pressed
4 pita bread rounds
4 chicken breasts, cut into bite-size pieces

Nutrition Info

641.5 calories
carbohydrate: 41.9 g
cholesterol: 64.6 mg
fat: 39.9 g
fiber: 5 g
protein: 30.7 g
saturatedFat: 6 g
servingSize: -
sodium: 385.8 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill for medium heat and lightly oil the grate.

  2. Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.

  3. Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.

  4. Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.

  5. Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.

  6. Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  7. Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.

Recipe Yield

4 servings

Recipe Note

Grilled chicken with vegetables, topped with Greek salad dressing. The chicken cooks well in grill pans or panini makers, because it is cut into pita-sized pieces.

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