In the end, it came out REALLY good! Both of us were sort of suprised at how much we enjoyed it. The combination of flavors was completely different than anything I would normally eat, but it was a welcome change.
The recipe is one I found in the Real Simple recipe index under "meals made easy".
Hands-On Time: 25m
Total Time: 30m (this time estimate is very accurate)
4 pieces flat bread or pitas
2 tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3/4 cup crumbled Feta
1/4 cup kalamata olives, pitted
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon freshly ground black pepper
2 1/2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts, cut into pieces
1/2 cup plain yogurt (I used Fage brand greek yogurt)
1 small cucumber, diced
1 1/2 tablespoons minced fresh dill
1.Heat oven to 200° F. Wrap the bread in foil and place in oven.
2.In a medium bowl, combine the tomatoes, onion, Feta, and olives.
3.In a large bowl, combine the oregano, thyme, pepper, 1 1/2 teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil in a steady stream, whisking constantly until incorporated.
4.Pour 2 1/2 tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
5.Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken but not the liquid to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
6.Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with some of the yogurt sauce and top with the chicken. Add the tomato salad and fold.
This is how it looks on the plate:
We are definitely going to include this into our dinner rotation for when we need something relatively light and easy. I'm already planning on using the leftovers mixed with some romaine lettuce as my lunch tomorrow. YUM!