The other night I used a recipe from Everyday Food that has disappeared from both marthastewart.com, as well as my email, to make a quick and tasty dinner. It's no King Gyro's Greek chicken, but hey, it was still good. I think I can pretty much remember the whole thing, so here goes...
|Slice up a red onion. The recipe called for tossing it with two Tbs. of red wine vinegar, but I also like tossing red onions on salads, so I used lime juice (like I always do) to help take out the bite.|
|Cut the chicken breasts into about 1 inch chunks, then add a lot of oregano (I added way more than the 2 Tbs. the recipe called for) as well as lemon zest (again, 2 Tbs., but I added more). I also added lemon juice. And salt and pepper. I cannot stress enough how WONDERFUL a Microplane zester is. Martha has been using one for years, and you don't HAVE to buy hers, but they are all made by Microplane, so it doesn't matter. I love my Kitchenaid mixer, but my Kitchenaid zester blows. It doesn't really zest, and it's impossible to clean, blah, blah, blah. Get a Microplane-it zests easily and the zest falls right out.|
|Cook the chicken in 1/4 cup of olive oil for about 10 minutes or so (you know, until the chicken is no longer pink in the middle-I always cook it a bit longer than recipes say, because I'm a scaredy cat).|
|To make a quick tzatziki cut an English cucumber in half, then slice into half moons.|
|Then add a bunch of Greek yogurt, lemon juice, chopped fresh parsley, and salt and pepper. How do you like those measurements?|
|By then the chicken should be about done.|
|Sorry about the crappy iPhone pic. Anyway, shove a little bit of everything (as well as some halved grape tomatoes) into warm pitas and chow down. They are best eaten immediately over the kitchen sink, but a plate will do in a pinch.|