Author Notes
This is a healthy and delicious take on a Greek classic. —Kristina
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Ingredients
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4
Skinless/Boneless Chicken Cutlets Trimmed of Fat
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1 pinch
Kosher Salt
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1 pinch
Black pepper
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1 tablespoon
Oregano
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2 tablespoons
Extra Virgin Olive Oil
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1
Large White Onion
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1
ounce can of Chopped or Diced Tomatoes (I like San Marzano)
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1/2 cup
Pitted Kalamata Olives
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4
Pita Breads or Flatbreads (I use Whole Wheat Flatbreads)
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2 cups
Tzatiki Sauce (I prefer the "Kesso" brand but any one you like will do, or you could make your own!)
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1/4
Good White Wine
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Olive OIl cooking spray
Directions
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Heat a large skillet on medium/high heat and spray with cooking spray.
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While the skillet heats up, sprinkle the chicken cutlets with oregano, salt and pepper to taste.
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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).
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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.
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While the onion is cooking, slice the chicken into thin bite size pieces and save the juices that drained (toss it all together).
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Once the onion is done, toss the chicken back into the pan and cook with the onion for a few minutes.
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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).
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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.
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I like to spread tzatiki on a pita slice and then add the chicken mixture and eat.
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Hope you enjoy!
*(Serves 4, or 2 really hungry people, and takes about 30/45 min from start to finish)
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