A Meat Recipe on my Vegan Blog??
Yep, it’s true. I’ve been eating non-vegan so often here in Spain that I figured it was time to update my blog with some omnivore (but still healthy!!) recipes. And since this is the first meat recipe I’m posting, you know it’s going to be a good one.
Nicole and I are both big fans of kebabs and pitas and gyros, so when we found whole wheat pita at the store the other day, we decided to make our own Mediterranean-inspired meal. We made a simple lemon and herb chicken marinade, added some sauteed onions and veggies, topped it with a little Greek yogurt and lemon juice (as a healthier substitution for tzatziki sauce), and the result was phenomenal.
It was so good that I made myself another chicken pita for breakfast this morning and polished it off in about 20 seconds. Impressive, I know.
Vegans, you could probably sub tempeh, tofu, lentils, or chickpeas for this recipe. Non-vegans, get some local, free-range chicken and eat up!
Mediterranean Chicken Pitas
Makes 4 pitas
- 3 Tbsp extra virgin olive oil
- juice from one large lemon
- 1/2 t garlic powder or 1 clove garlic
- 1/2 t dried oregano
- salt and pepper to taste
- 1 lb skinless chicken breast, cut into pieces/cubes
- 1 small onion, sliced
- 1 tomato, chopped
- 1/2 cup plain yogurt
- lettuce, mushrooms, peppers, and any other veggies you like!
- 4 whole wheat pitas (or pita halves if they’re really big)