Grilled Chicken And Vegetable Pitas Recipes

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

VEGGIE CHICKEN PITAS

Steps:

• In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.

GRILLED CHICKEN AND PITAS

Steps:

• Prepare grill for cooking.
• Lightly oil pitas on both sides and season with salt and pepper. Grill pitas, in batches if necessary, on an oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes on each side. Transfer to cooling racks.
• Pat chicken dry and brush with remaining oil. Season with salt and pepper and grill until just cooked through, about 6 minutes on each side. Transfer chicken to a cutting board and let stand 5 minutes. Cut into slices.
• Fill pitas with chicken, and if desired, salads from rest of menu.

GRILLED CHICKEN AND VEGETABLE PITAS

Steps:

• Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a rolling pin or flat side of a meat mallet. Place chicken in shallow dish; add 1/3 cup balsamic vinaigrette, turning to coat. Cover and chill 1 hour.
• Cut eggplant lengthwise into 1/2-inch thick slices. Cut zucchini and yellow squash lengthwise into 1/3 inch slices. Place eggplant, zucchini, squash, and pepper in a medium-size bowl; add remaining 2/3 cup vinaigrette, tossing to coat. Cover and chill 1 hour.
• Spray cold grill cooking grate with grilling spray; place grate on grill over medium-high heat. Remove chicken and vegetables from vinaigrette, discarding vinaigrette. Place chicken and vegetables on grate.
• Grill chicken and vegetables 5 minutes on ech side or until chicken is done and vegetables are crisp-tender; let chicken stand 5 minutes before slicing into strips.
• Place pita halves on grill, and grill 1 minute on each side or until warmed.
• Divide chicken strips, vegetables, and cheese evenly in pita halves.