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Mediterranean Style Chicken in Pocket Bread

Servings: 4

Cook Time: 15 min+marinate

A zesty blend of lemon seasoning and a cool yogurt-cucumber sauce combine to make this chicken “sandwich” a quick favorite.

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Ingredients

  • 1 pkg. HARVESTLAND® Fresh Boneless, Skinless Chicken Thigh Filets (about 1 1/2 lbs.)
  • 1 tbsp. lemon zest (about 1 lemon)
  • 3 tbsp. lemon juice
  • 1/2 tsp. kosher salt
  • 1/4 tsp. Black pepper
  • 2 cloves garlic — minced
  • 1 tsp. olive oil
  • 2 red onion — sliced 1/4 inch thick
  • 4 6-inch Round pocket breads
  • 2 - 3 tomatoes — sliced
  • 1-2 c. Baby spinach

Yogurt-Cucumber Sauce:

  • 1 c. plain yogurt
  • 1/2 c. shredded English cucumber or seeded cucumber
  • 3 tbsp. lightly packed chopped fresh mint
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. ground black pepper

Instructions

  1. Combine chicken, zest, juice, salt, pepper, garlic and olive oil in a non-metallic container. Let stand 15 minutes.
  2. Yogurt-Cucumber Sauce In a small bowl, combine yogurt, cucumber, mint, kosher salt and black pepper. Set aside.
  3. Preheat grill to high heat. Grill chicken 5 minutes on each side until grill-marked and cooked through (180ºF). Grill red onion briefly on both sides.
  4. Slice chicken into 1/2 inch strips. Fill pocket bread halves with chicken, onion rings, tomato slices and spinach leaves. Drizzle with 1-2 tablespoons yogurt-cucumber sauce. Serve remaining sauce alongside for dipping.