Chicken Pita with Tzatziki and Greek Lemon Potatoes

So today was one of those days where no matter what you do there just isn't enough time in the day. As I was rushing to get dressed and get out the door I realized that I had not prepared anything for dinner....oops! As you can imagine, my husband has gotten quite spoiled with his fancy dinners every night. I had to throw something together quick and decided a little Greek food was the way to go....This is perfect because I could prepare it quickly before I left and leave it to marinate and get all tasty in the refrigerator until I was ready to cook it, and wow did I ever pick the right day to make sure it was prepared before I left! Thanks to a fender bender down the street of my house I was stuck in some lovely traffic for over an hour. By the time I made it home it was 7:00 and we were both starving so I just pulled everything out of the refrigerator and stuck my potatoes in the oven, heated up my grill and I was ready to go! And of course, because my day was going so well up until this point, I  unfortunately got a very untimely phone call, which of course made it so that I couldn't take any pictures. I tried to wait the guy out, really, I did, but he was a talker and I was hungry - So I hope you enjoy the stock photos that I pulled from random places on the internet. Really, I know, bad blogger!

For the Chicken:

1 lb boneless skinless split chicken breasts
1 vidalia or red onion sliced
3 cloves garlic minced
1 lemon, zested and juiced
2 TBS olive oil
1 TBS dried (or fresh) dill
Salt and Pepper to taste

Throw all ingredients (except for the chicken, of course) into a food processor and blend until smooth. Pour over chicken and marinate for 2-3 hours, to overnight, in the refrigerator. When you're ready to cook, throw the chicken on the grill and cook until juices run clear.

For the Tzatziki sauce:

1 6oz cup of plain fat free yogurt (Can use regular or Greek, but I prefer regular)
1 cucumbers peeled, seeded and sliced
1 TBS Lemon Zest
1 TBS Lemon Juice
1 clove garlic crushed or grated
1 TBS Dill (dry or fresh)
Salt and Pepper to taste

Put the cucumber into the food processor, sprinkle a little salt on top and blend until smooth, or slightly chunky - whichever your preferences is. Once processed put into a coffee filter lined colander and allow to drain for a few minutes. Don't be afraid to give it a little squeeze now and then to help it drain faster. Really, it's okay, I do it all the time (I'm impatient). Once you've gotten your cucumber sufficiently drained throw it into a bowl, add the rest of the ingredients and stir until well blended. Cover and let sit in the refrigerator for at least 1 hour.

For the potatoes:

1-2 lbs Potatoes, cut into wedges
1 lemon zested and juiced
1/4 cup chicken broth
2 Cloves garlic crushed or grated
2 TBS Olive Oil
Salt and Pepper to Taste

Preheat oven to Roast 400. Combine all ingredients in a shallow glass or coated pan, toss until evenly coated. Put in the oven and cook on until potatoes are tender and golden brown, about 25-30 minutes.

The Potatoes, Tzatziki sauce and the Chicken can be prepared ahead to make this dinner super quick to put together.

For the Pita Sandwich:

4 Pita or Round Flatbreads (I prefer the Toufuyan Flatbreads)
1/2 Onion, Sliced
1 Tomato, Diced
1 Container Crumbled Feta cheese - As much as you like!
1 Cup Lettuce or Spinach
4 pieces of tin foil big enough to wrap sandwich in

Throw the flatbreads/pitas onto the grill when your chicken is 1-2 minutes from being done. Lay the flatbread onto your tin foil square, top it with your Chicken, Feta cheese, onion, tomato, lettuce and Tzatziki sauce. Fold it up like a taco and wrap in the tin foil to keep it all together (You could skip this step, but it makes it SO much easier to eat). I hope you Enjoy it as much as my husband did. He scarfed his entire meal down before I got off the untimely phone call!


Variations: Try adding some chopped Kalamata olives, fresh slices of cucumber, or whatever other veggies you like to the sandwich!