Time 6h20m Yield 4 Number Of Ingredients 10 Steps:
Place onion and garlic in a slow cooker. Season chicken with lemon pepper, oregano, and allspice; place on top of onions. Cover, and cook on High for 6 hours. In a small bowl, stir together yogurt, sour cream, and cucumber. Refrigerate until chicken is done cooking. When chicken is done, fill pita halves with chicken, and top with the yogurt sauce.
Time 30m Yield 4 servings. Number Of Ingredients 17 Steps:
Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Yield 4 servings Number Of Ingredients 20 Steps:
Prepare Tzatziki sauce by staining yogurt in cheesecloth over a medium bowl for several hours, or until most of the liquid has drained off. Press the grated cucumber in a strainer until it feels almost dry to the touch. Combine the yogurt, cucumber, 1 teaspoon lemon juice in a medium bowl. Add the mint, garlic, salt, and black pepper. Stir well; cover and chill for 2 hours. Will keep in the refrigerator for up to one week. Prepare Tyson chicken according to package directions. While chicken is cooking prepare the Greek Red Wine Vinaigrette by combining red wine vinegar, garlic, basil, oregano, lemon juice, olive oil, salt, and pepper in a jar. Cover tightly with lid and shake until well mixed. Will keep in the refrigerator for up to one week. To assemble: Slice prepared chicken into thin strips and place into each pita half. Drizzle the vinaigrette on top of chicken. Add tzatziki sauce and arugula leaves.
Time 3h30m Number Of Ingredients 14 Steps:
Dice the chicken into one inch pieces. In a medium bowl, whisk the yogurt, 2 tablespoons olive oil, lemon juice, red onion, parsley, red wine vinegar, paprika, salt, and pepper together. Stir in the chicken, evenly coating it, then cover the bowl and place the chicken in the fridge to marinate. Let the chicken marinate for at least 3 hours, and ideally overnight. When you are ready to cook the chicken, heat a skillet over high heat. Drizzle enough olive oil into the pan to just coat it. Then add the pieces of chicken one by one so that any excess marinade falls off. Loosely fill the skillet, and as soon as the chicken has lightly browned, flip it over, place the lid on the skillet, and reduce the heat to as low as it will go. Let the chicken cook for 10 minutes. Repeat this process until all of the chicken has cooked. Serve the chicken with pita bread, tomatoes, cucumber, red onion, feta, and tzatziki.
Time 2h35m Yield 4 Number Of Ingredients 18 Steps:
Cut chicken breasts in half lengthwise. Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal. Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed. Preheat a charcoal grill until coals are white and very hot. Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes. Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.
Time 33m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 425°. Place the pita on a greased baking sheet; arrange the tomato slices on top of each pita in an overlapping circular pattern. Distribute the chicken, feta, green onions, garlic, olives and oregano over the pizzas. Bake until cheese melts and the pita bread crisps, about 8 minutes.
