Marinated Chicken With Cucumber-Mint Salad
a recipes that service 4 adapted from
Ingredients:
1 1/2 lbs chicken tenderloins or cut up chicken breast into tenderloin size strips
2 minced garlic cloves
1 teaspoon ground cumin
4 tablespoons lemon juice (divided in half)
4 tablespoons olive oil (divided in half)
Coarse Salt – to taste, (approx. 1 teaspoon divided in half)
pepper (- approx. 1/2 teaspoon divided in half)
1 large onion, thinly sliced
1 cup Greek yogurt or regular yogurt
1/2 English cucumber, halved and thinly sliced
4 pieces Pita bread
1/4 cup fresh mint (optional)
Directions:
1. In a large bowl combine: chicken, garlic, cumin, 2T lemon juice, 2T olive oil, 1/2t salt and 1/4t pepper and mix well. Cover and refrigerate overnight.
2. One hour before cooking chicken or when preparing chicken to marinate, combine in a medium bowl yogurt, cucumber with remaining: lemon juice, salt and pepper; mix well and refrigerate.
Next Day
3. Preheat oven at 276 degrees. Wrap pita in foil and warm in the oven while cooking meal.
4. In a large skillet heat 1T oil over medium high heat, add onion and cook until translucent (about 5 min.). Add chicken and cook until browned and cooked (4 to 10 min. each side, and add more oil if cooking chicken in batches, 1T per batch).
5. When chicken is cooked serve it on a pita and top with cucumber yogurt mix, add mint if desired.
Note:
A thinly sliced tomato would go good between chicken and yogurt mix.