Greek Chicken and Kale Pita Sandwiches

Toasted pita bread stuffed full with mint and cucumber infused chicken, leafy kale and juicy grape tomatoes.  The finishing touch?  A chunky cucumber yogurt sauce.  The flavors of these Greek Chicken and Kale Pita Sandwiches are as bright as a day full of Spring sunshine.

Oh, Greek food.  You make me think of warmer days ahead with all of your fresh vegetables and flavors.  When I was in undergrad there was a great Greek restaurant with an awesome patio that was always overflowing with students on warm, sunny days.  These Greek Chicken and Kale Pita Sandwiches are my homage to Tiger Town and the countdown to the end of the semester that almost inevitably occurred on that patio.

Toasted pita bread stuffed full with mint and cucumber infused chicken, leafy kale and juicy grape tomatoes.  The finishing touch?  A chunky cucumber yogurt sauce.  Flavors as bright as a day full of Spring sunshine.

These pitas are special as they have a shortcut ingredient that makes getting a delicious lunch or dinner on the table in no time.  Forget having to have fresh herbs on hand to create the authentic flavor of Greek cuisine.  This Robert Rothschild Farm’s Cucumber Mint Spread brings the flavor you’re looking for right from your pantry shelves.

Melanie Bauer

Yields 4 pita sandwiches

Greek Chicken and Kale Pita Sandwiches

35 minPrep Time

10 minCook Time

45 minTotal Time

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Ingredients

• 2 lemons
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon corriander
• 1/2 cup + 1 tablespoon Robert Rothschild Farm Cucumber Mint Spread
• 4 medium chicken breasts, cut into strips
• 1-1/4 cups plain Greek yogurt
• 1 medium cucumber, coarsely chopped
• 2 cups grape tomatoes, halved
• 4 cups kale
• 4 pitas, toasted

Instructions

1. In medium bowl, whisk together juice of one lemon, olive oil, garlic, cumin, corriander and 1/2 cup Robert Rothschild Farm Cucumber Mint Spread. Season to taste with salt and pepper.
2. Add chicken to cucumber mint mixture and refrigerate for 30 minutes.
3. In a small bowl, whisk together yogurt, 1 tablespoon Robert Rothschild Farm Cucumber Mint Spread, and 1 tablespoon lemon juice. Stir in cucumber.
4. Over medium heat, add chicken and cucumber mint mixture and cook until opaque.
5. Build sandwich by stuffing pita with kale, tomatoes and chicken and topping with cucumber yogurt sauce.

Notes

Please note that the Robert Rothschild Farm Cucumber Mint Spread featured in this recipe is no longer available.

7.8.1.2

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https://melaniemakes.com/greek-chicken-and-kale-pita-sandwiches/

Melanie Bauer | Melanie Makes

Forget boring ‘ol iceberg lettuce!  I’m bringing the crunch with a darker, leafy green.  The addition of the more nutritionally rich kale is not only better for you, but tastes better too.

These pitas are a welcome addition to your lunch or dinner table.  Find a spot of sunshine and enjoy!

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