Foto: Host The Toast — Morgan
Ingredients
- 1 boneless, skinless chicken breast
- 1/4 cup Greek dressing
- 4 pieces pita bread
- 4 can ned artichokes (not marinated), drained and quartered
- 1 roasted red pepper, cut into strips
- 6 g rape tomatoes, halved
- 8 kalamata olives, sliced
- 1 cup crumbled feta cheese
- 1/2 cup fontina cheese, shredded
- 1/2 cup provolone cheese, shredded
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh oregano, chopped
- 1 1/2 cups greek yogurt
- 4 cloves garlic
- 1 small cucumber, peeled and chopped
- 2 teaspoons olive oil
- Juice of 1/2 lemon
- 2 tablespoons dill
- Kosher salt, to taste
Steps
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In a plastic container or freezer bag, combine the Greek dressing and chicken breast. Let marinate for at least 4 hours, or overnight.
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In a blender or food processor, combine all of the tzatziki ingredients. Blend until smooth. Refrigerate until ready to use.
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When the chicken is ready remove from the marinade and shake off excess. Grill, saute, or bake until cooked through. Chop into small pieces and set aside.
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Preheat the oven to 450 degrees F. Lay the pita bread on a parchment-lined baking sheet, concave side down.
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Spread the tops of each pita with 2 tablespoons of tzatziki, leaving room at the edges. Top with the cheeses, reserving 1/2 cup of feta. Distribute the chicken, olives, tomatoes, artichokes, roasted red pepper, and herbs evenly on top of the cheese, and then top with remaining feta.
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Bake for 10 minutes, or until the edges of the feta and pita bread begin to brown. Serve with the remaining tzatziki.
💰 Cost Estimate
📋 Price Breakdown (11% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| boneless | 1 | - | - |
| Greek dressing | 0.25 cup | - | - |
| pita bread | 4 pieces | - | - |
| ned artichokes | 4 can | - | - |
| roasted red pepper | 1 | - | - |
| rape tomatoes | 6 g | $0.75/kg | $0.00 |
| kalamata olives | 8 | - | - |
| crumbled feta cheese | 1 cup | - | - |
| fontina cheese | 0.5 cup | - | - |
| provolone cheese | 0.5 cup | - | - |
| fresh dill | 1 tablespoon | - | - |
| fresh oregano | 1 tablespoon | - | - |
| greek yogurt | 0.5 cups | $0.94/200g | $0.23 |
| garlic | 4 cloves | - | - |
| cucumber | 1 small | - | - |
| olive oil | 2 teaspoons | - | - |
| Juice of 1/2 lemon | 2 l | - | - |
| dill | 2 tablespoons | - | - |
| Kosher salt | - | - | - |
*Estimated market prices, may vary by region
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