- Serves 4
This is a healthy and delicious take on a Greek classic. —Kristina
Skinless/Boneless Chicken Cutlets Trimmed of Fat
Extra Virgin Olive Oil
Large White Onion
ounce can of Chopped or Diced Tomatoes (I like San Marzano)
Pitted Kalamata Olives
Pita Breads or Flatbreads (I use Whole Wheat Flatbreads)
Tzatiki Sauce (I prefer the "Kesso" brand but any one you like will do, or you could make your own!)
Good White Wine
Olive OIl cooking spray
In This Recipe
- Heat a large skillet on medium/high heat and spray with cooking spray.
- While the skillet heats up, sprinkle the chicken cutlets with oregano, salt and pepper to taste.
- Place the chicken into the skillet and cook on each side until browned and cooked through (about 5 minutes on each side depending on thickness).
- While the chicken is cooking, dice the onion. Once chicken is done, transfer to a plate or bowl and add the onion and olive oil to the pan. Cook the onion until it starts to turn translucent.
- While the onion is cooking, slice the chicken into thin bite size pieces and save the juices that drained (toss it all together).
- Once the onion is done, toss the chicken back into the pan and cook with the onion for a few minutes.
- Add the olives, tomatoes and white wine and simmer for 20 minutes or so at medium to low heat (enough time for the sauce to meld and get thicker).
- With about 5 minutes left toast the flatbread and cut into quarters. Once done, serve in shallow bowls with the flatbread and tzatiki sauce for dipping.
- I like to spread tzatiki on a pita slice and then add the chicken mixture and eat.
- Hope you enjoy! *(Serves 4, or 2 really hungry people, and takes about 30/45 min from start to finish)