This recipe is taken from the 2009 Milk Calendar. This quick and easy recipe provides all the enjoyment of souvlaki without all the work of assembling skewers. Serve with a crisp green salad on the side.
- Prep: 10 min
- Cooking: 10 min - 15 min
- 1 tbsp (15 mL) butter
- 2 garlic cloves minced
- 1 onion halved and thinly sliced
- 1 tsp (5 mL) dried oregano
- Salt and pepper to taste
- 1 lb (450 g) boneless skinless chicken breast cut into 1-inch (2 1/2 cm) pieces
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- Grated zest of 1 lemon
- 8 3 1/2-in (9 cm) whole wheat pitas or 4 6-in (15 cm) whole wheat pitas
- 1 cup (250 mL) diced English cucumber (about 1/4)
- 1/2 cup (125 mL) plain yogurt
- 2 chopped tomatoes
In a large skillet, melt butter over medium-high heat. Add garlic, onion, oregano, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper and sauté for about 3 min or until softened and starting to brown. Add chicken and sauté for about 5 min or until lightly browned.
Whisk flour into Milk and whisk into skillet; stir in lemon zest. Cook, stirring often, for about 5 min or until sauce is thickened and chicken is no longer pink inside. Season to taste with salt and pepper. Meanwhile, toast or heat pitas. In a bowl, combine cucumber and yogurt. Spoon chicken and sauce on top of pitas, dollop with cucumber yogurt and sprinkle with tomatoes.
Use the fine side of a cheese grater or a microplane-style grater to grate the lemon zest.
For the Adventurous: Add 2 tbsp (30 mL) tahini to sauce with lemon zest and garnish with 1/4 cup (60 mL) crumbled Canadian feta cheese and black olives.
Healthy Eating Tip: 'B' healthy with this dish, which offers an excellent source of the whole family of B-vitamins! These important nutrients help your body turn food into energy for thinking, working and playing.
Top 5 Nutrients
|Calcium:||18 % / 203 mg|
|Vitamin B6:||41 %|