Chicken Souvlaki Sandwich
May 31, 2006 3:43:17 GMT -8
Post by short62 on May 31, 2006 3:43:17 GMT -8
I made for dinner Monday night. I made a few changes to it though. First I didn’t use the pita breads. I made the chicken and I had mashed potatoes and peas & carrots with it. For the cucumber sauce I used ½ a cup of light sour cream instead of the yogurt. We just aren’t yogurt eaters. This was REALLY good!! My guys say it is a KEEPER!!
And the chicken & cucumber sauce (made with the light sour cream) came up to 4 points per serving. Yummy!! Wish I had made more!! Could have it tomorrow again!
Chicken Souvlaki Sandwich
POINTS® value | 6
Servings | 4
Preparation Time | 15 min
Cooking Time | 35 min
Level of Difficulty | Easy
This Greek specialty is sure to become a new dinner staple. The chicken is crusted with a lemony, soy-herb sauce and served in a pita with a yogurt-cucumber sauce.
Ingredients
1/4 cup fresh lemon juice
2 Tbsp low-sodium soy sauce
1 Tbsp honey
2 medium garlic clove(s), minced
2 tsp olive oil, garlic-flavoured or extra-virgin
1 tsp dried oregano
1 pound chicken breast, uncooked, boneless, skinless
1/2 cup plain fat-free yogurt
1/2 cup cucumber(s), shredded
1 Tbsp dill, fresh, chopped
1/2 tsp garlic powder
4 large whole wheat pita, halved
Instructions
1. Preheat oven to 400ºF.
2. In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.
3. Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
4. Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
5. When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving.
And the chicken & cucumber sauce (made with the light sour cream) came up to 4 points per serving. Yummy!! Wish I had made more!! Could have it tomorrow again!
Chicken Souvlaki Sandwich
POINTS® value | 6
Servings | 4
Preparation Time | 15 min
Cooking Time | 35 min
Level of Difficulty | Easy
This Greek specialty is sure to become a new dinner staple. The chicken is crusted with a lemony, soy-herb sauce and served in a pita with a yogurt-cucumber sauce.
Ingredients
1/4 cup fresh lemon juice
2 Tbsp low-sodium soy sauce
1 Tbsp honey
2 medium garlic clove(s), minced
2 tsp olive oil, garlic-flavoured or extra-virgin
1 tsp dried oregano
1 pound chicken breast, uncooked, boneless, skinless
1/2 cup plain fat-free yogurt
1/2 cup cucumber(s), shredded
1 Tbsp dill, fresh, chopped
1/2 tsp garlic powder
4 large whole wheat pita, halved
Instructions
1. Preheat oven to 400ºF.
2. In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.
3. Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
4. Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
5. When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving.