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Ingredientes
- 4 x Pita, (6-inch) breads
- 5 tsp Extra virgin olive oil, divided
- 4 x Boneless, skinless chicken breast halves, (1 1/4 to 1 1/2 lbs)
- 1 tsp Salt, divided
- 1/2 tsp Freshly grnd pepper, divided
- 1/2 c. Red onion, diced
- 1 tsp Zucchini, sliced
- 3/4 c. Chicken broth
- 2 Tbsp. Fresh dill, or possibly 1/2 teaspoon dry, minced
- 1/2 c. Feta cheese, crumbled
Direcciones
- 1. Prepare grll or possibly heat broiler and broiler pan. Brush pita breads with 1 tsp. oil. Brush chicken breast halves with 2 tsp. oil; sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Set both aside.
- 2. Heat remaining 2 tsp. oil in large nonstick skillet over medium-heat. Add in onion and cook till browned, 4 to 5 min. Add in garlic; cook 30 seconds till fragrant. Increase heat to high; add in zucchini and cook 2 min. Add in chicken broth, remaining 1/2 tsp. salt and 1/4 tsp. pepper; bring to boil and cook, stirring occasionally, till zucchini is tender and liquid is evaporated, 5 to 6 min. Add in tomatoes and dill; cook q minute to blend flavors.
- 3. Meanwhile, grill pita breads 1 minute per side; set aside. Grill chicken breasts till cooked through, 6 to 7 min per side. Arrange chicken and vegetables on serving plates; sprinkle vegetables with crumbled feta cheese. Serve with pita bread.
- NOTES : While the chicken grills, zucchini is quickly sauteed with onion, tomatoes and plenty of minced fresh dill. When everything's ready, sprinkle with feta cheese and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 129 | |
| Calories from Fat 87 | 67% |
| Total Fat 9.86g | 12% |
| Saturated Fat 3.64g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 881mg | 37% |
| Potassium 115mg | 3% |
| Total Carbs 4.14g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.05g | 1% |
| Protein 6.19g | 10% |
