Oh hey! Here I am, posting an actual recipe. Go me! It’s been a while, July 21, to be exact. I’m back from my wedding and honeymoon and happy to be doing some cooking. To be honest, most of what I’ve been doing is slapping things together haphazardly and then slopping it on a plate. Usually it’s pretty tasty, but not too blog-worthy. This one, however, I think is snazzy enough to take up some blog real estate.
This is actually something I make pretty frequently. They really aren’t tacos, more like a Greek-Middle Eastern hybrid on a pita. But, Ross loves tacos, so I started referring to them as tacos so he would like them. How’s that for some psychological manipulation?
They’re also super easy to prep and put together on a busy week night. You just need to remember to marinade the chicken over night in a lemon yogurt marinade. This step does wonders – gives the meat tons of flavor and really tenderizes. You can also make the sauce ahead of time (you’re just combining hummus with plain yogurt and a few other things). When dinner time rolls around you’re really just grilling and assembling – easy peasy.
So, now that we’ve learned how to trick our loved ones in to eating different things, here’s the recipe.
Serves two, but this can be easily doubled to serve more
For the chicken and marinade:
Two small chicken breast (however much you want)
1/4 cup plain low-fat yogurt
juice of half a lemon
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. chopped fresh thyme (not crucial, but nice)
sprinkle garlic powder
For everything else:
Small pitas (however many you want – I split mine in half to get two tacos out of one pita)
1/4 cup hummus (I used one heavy on the garlic so didn’t add more. You might want to add some to the sauce)
1/4 cup plain yogurt
juice of half a lemon
2 tbsp. crumbled feta cheese (plus more for topping)
2 tbsp. chopped fresh parsley (plus more for topping)
1/4 tsp. salt (to taste)
1/4 tsp. black pepper
baby spinach or lettuce (for topping the tacos)
1.) The night before, combine all of the ingredients for the marinade. Place the chicken in a shallow dish and pour the marinade over it. Make sure the chicken is totally coated and refrigerate, covered, for 24 hours.
2.) The night you want to eat, remove the chicken from the fridge and heat a grill pan over medium heat. You can also use an outdoor grill or a skillet. Cook the chicken in the pan until totally cooked through, about 3-4 minutes per side.
3.) Meanwhile, combine the hummus, yogurt, lemon juice, feta, parsley, salt and black pepper in a bowl.
4.) Cut the chicken up into bit sized pieces.
5.) Warm the pitas up a bit so they’re pliable (I microwaved them covered in a damp cloth for a few seconds).
6.) Top the pitas with baby spinach, chicken, and sauce, plus extra parsley and feta if desired.