ANNA WILLIAMS: FOOD STYLING BY VIVIAN LUI; PROP STYLING BY PAMELA DUNCAN SILVER |
Fast, flavorful, and totally family-friendly, this inspired take on everyone's easy go-to dish — grilled chicken — is guaranteed to be a crowd-pleaser.
INGREDIENTS
- 1 lb. boneless, skinless chicken breasts
- 3 tbsp. olive oil
- 1/2 tsp. ground coriander
- 1/2 tsp. dried oregano
- kosher salt
- Pepper
- 1 pt. grape tomatoes
- 2 clove garlic
- 3 tbsp. fresh lemon juice
- 1/2 head romaine lettuce
- 4 scallions
- 1/2 c. fresh dill
- 4 piece pita bread
- lowfat Greek yogurt
- 8 Skewers
DIRECTIONS
1. Heat grill to medium-high. In a large bowl, toss the chicken with 1 tablespoon oil, then the coriander, oregano and 1/4 teaspoon each salt and pepper. Thread onto skewers.
2. Place the tomatoes and garlic on a large piece of heavy-duty foil. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon each salt and pepper. Fold and seal the foil to form a pouch.
3. Place the pouch and skewers on the grill and cook, shaking the pouch and turning the kebabs occasionally, until the chicken is cooked through, 8 to 10 minutes. Just before removing from the grill, brush the chicken with 1 tablespoon lemon juice.
4. Meanwhile, in a large bowl, toss the lettuce, scallions, and dill with the remaining 2 tablespoons lemon juice and tablespoon oil, plus 1/4 teaspoon each salt and pepper. If desired, grill the pita bread until warm, about 1 minute per side.
5. Spread the pita with yogurt, if desired, then stuff with the chicken, tomatoes, and salad.
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