Greek Chicken w/ Feta & Dill
Source of Recipe
lhj
List of Ingredients
4 (6-inch) pita breads
5 teaspoons olive oil, divided
4 boneless, skinless, chicken breast halves (1-1/4 to 1-1/2 lbs.)
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon minced garlic
4 cups sliced zucchini
3/4 cup chicken broth
2 cups diced plum tomatoes
2 tablespoons chopped fresh dill, or 1/2 teaspoon dried dillweed
1/2 cup crumbled feta cheese
1/2 cup diced red onion
Recipe
1. Heat grill. Brush pita breads with 1 teaspoon of the oil. Brush chicken breast halves with 2 teaspoons of the oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set both aside.
2. Heat remaining 2 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and cook until browned, 4 to 5 minutes. Add garlic; cook 30 seconds more. Increase heat to high; add zucchini and cook 2 minutes. Add chicken broth, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; bring to boil and cook, stirring occasionally, until zucchini is tender and liquid is evaporated, 5 to 6 minutes. Add tomatoes and dill; cook 1 minute.
3. Meanwhile, grill chicken breasts over medium* until cooked through, 6 to 7 minutes per side. Grill pita breads 1 minute per side. Arrange chicken and vegetables on serving plates; sprinkle vegetables with feta cheese. Serve with pita. Makes 4 servings
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