Wednesday, January 27, 2010

Greek Isle Pocket

Greek Isle Pocket
This recipe will make two meals

You will need:

1 package of whole-wheat pita pockets
1/2 cup of Mediterranean layer dip (see the recipes following this one)
4 ounces of basic grilled chicken (see the recipes following this one)
Fresh spinach leaves (or bagged spinach salad) that's what i used.

Basic Grilled Chicken:
1 lb of boneless, skinless chicken breasts, fat removed
1 teaspoon evoo (extra virgin olive oil)
Salt and Pepper

Preheat Grill to high.   
Rub the chicken breast with olive oil and season both sides with salt and pepper to taste.
Transfer to grill,  and cook for 3-5 minutes per side or until no longer pink inside. 
Slice the chicken into strips.

Makes 4 chicken breasts. 135 calories, 26g of protein, 0g of carbs, 3 g of fat

Mediterranean layer dip (eat with baked pita triangles or buy pita chips)

You will need:
1 cup of garlic flavored hummus
1/2 cup fat-free yogurt
1/4 teaspoon ground cumin
1/2 teaspoon of finely chopped mint
1 1/3 cups of seeded and finely chopped cucumbers
1 1/3 cups of seeded and finely chopped roma tomatoes
1 teaspoons finely chopped fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon minced fresh garlic
pinch of salt
1/4 cup finely chopped red onion
3 ounces reduced fat feta cheese, crumbled
2 tablespoons chopped Kalamata olives (about 8)
Optional: 6 pita pockets cut into triangles and baked for dipping

Okay now you have a delicious dip to eat with pita chips, and grilled chicken.  Now let's make the pita pockets.

Add some fresh spinach leaves to your pita
Take the dip and insert it into your pita spreading evenly about 1/4 cup
Next add the chicken slices

Enjoy your pita pocket with the dip and chips.

If you have left overs like we did you can make a greek salad the next day.  
We used spinach leaves
the dip
strips of chicken
and some left over feta cheese on top.
it was yummy!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...