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Chicken with Greek-Style Vegetables

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"Grilled chicken with vegetables, topped with Greek salad dressing. The chicken cooks well in grill pans or panini makers, because it is cut into pita-sized pieces."
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Ingredients

44 m servings 641
Original recipe yields 4 servings

Directions

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  1. Preheat grill for medium heat and lightly oil the grate.
  2. Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
  3. Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
  4. Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
  5. Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
  6. Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  7. Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.

Footnotes

  • Cook's Notes:
  • If using a grill, take into account the size of the chicken so that it does not fall through.
  • Check chicken often while grilling to make sure the small pieces don't burn.

Nutrition Facts


Per Serving: 641 calories; 39.9 41.9 30.7 65 386 Full nutrition

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