Recipe Vortex

2 pounds boneless skinless chicken breasts pounded to 1/2" thickness

1/3 cup olive oil

6 garlic cloves minced

2 tablespoon balsamic vinegar

2 tablespoon lemon juice

2 teaspoons dried oregano

1 tsp EACH cumin, dried basil, onion powder, sugar, salt

1/2 tsp EACH pepper, paprika

TO SERVE

4-6 flatbreads/pitas

3 Roma tomatoes sliced

1/2 cucumber peeled, sliced, halved

1/4 red onion thinly sliced

1 1/2 cups chopped romaine lettuce

feta to taste

1 recipe Tzatziki Sauce

GREEK CHICKEN

Whisk together all of the Greek Marinade ingredients in a shallow bowl or large freezer bag and add chicken. Marinate 4-8 hours in the refrigerator.

Remove chicken from fridge and let sit at room temperature 20-30 minutes before cooking.

SKILLET DIRECTIONS:

Heat one tablespoon olive oil in a large skillet over medium high heat. Once very hot, drain chicken from marinade, pat dry and add to skillet (work in batches if needed).

Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to cutting board and let rest 5 minutes before slicing.

GRILL DIRECTIONS:

Grease and preheat the grill to medium heat, 375-450°F.

Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.) Remove chicken from grill and let rest 5 minutes before slicing.

ASSEMBLE

Top pitas with lettuce, tomatoes, cucumbers, red onion, chicken and tzatziki sauce.