My 23 year old daughter, Lauren, wanted to come home and make dinner for my husband, myself and her friend, Sonia. She found this recipe on epicurious.com. This was such a satisfying meal. There was no need to add anything else to round out the meal.
We purchased a roasted chicken from the local grocery store, and used fresh herbs. The recipe doesn’t call for feta cheese, but we all agreed it would have added to the dish. Still, this was really, really good without adding anything to it.
You could lighten up this dish using half the olive oil and fat free greek yogurt (which I think tastes just as good, but is hard to find where I live). When I calculated the points for this meal based on the ingredients I had purchased, I didn’t come up with 11 points as stated below (those points were derived from the nutrition information), I came up with 8 points. The biggest difference being in the calorie count of the pita shells I used, the fact that we used fat free non-fat yogurt and only the breast meat of the roasted chicken.
2 Kirby cucumbers, divided
1 1/2 cups Greek yogurt
1 tsp fresh lemon juice
5 cloves garlic minced and divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced
1/3 cup chopped flat-leaf parsley
1/4 cup chopped mint
1/4 cup extra virgin olive oil
1 tsp dried oregano
1 tsp dried rosemary, crumbled
1 package naan bread or 4 pocketless pitas
1/2 roast chicken meat shredded to 2 1/4 cups
1/2 head iceberg lettuce, thinly sliced
Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together with yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki.
Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.
Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder.
Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes.
Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side.
Total Fat 18g
Saturated Fat 3g
WW Points 11