So today, I am sharing one of my favorite ways to cook up chicken. Typically I’ll just serve it with rice, but I really wanted to do the whole “Greek Goddess” thing, so I made a really pretty, and even more delicious, pistachio basil goddess sauce, stuffed my chicken into some lettuce and then topped it with all the pretty things. Think of these as a Gyro, but done a little healthier and simpler.
Ingredients:
4 tablespoons olive oil
1 pound boneless, skinless chicken, cut into strips
2 cloves garlic, minced or grated
1 tablespoon smoked paprika
1/4 cup fresh oregano, chopped
1 lemon, sliced
kosher salt and pepper
2 potatoes, cut into matchsticks
4 warmed pitas (optional)
1 head butter lettuce
2 Persian cucumbers, cut into matchsticks
1 avocado, sliced
1/3 cup kalamata olives, pitted
feta cheese, pickled red onion and microgreens, for serving
Pistachio Basil Goddess Sauce:
1/2 cup roasted pistachios
2 tablespoons lemon juice
1 clove garlic
1 cup fresh basil
1 jalapeno, halved (seed if desired)
kosher salt
Instructions: In a large ziplock back, combine 2 tablespoons olive oil, the chicken, garlic, smoked paprika, oregano, lemon and a large pinch of both salt and pepper. Marinate in the fridge for 30 minutes or up to overnight. Preheat the oven to 425 degrees F.
Dump the chicken out into a 9x13 inch baking dish. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through. During the same time, toss together the remaining 2 tablespoons olive oil, potatoes and a pinch each of salt and pepper. Transfer the potatoes to the oven and bake for 20-30 minutes, tossing halfway through cooking until golden crisp. To assemble, layer the lettuce inside a warm pita. Add the fries and chicken. Top with cucumber, avocado, olives, feta, onion, and greens. Serve drizzled generously with Goddess Sauce (below). Pistachio Basil Goddess Sauce: Combine all ingredients in a blender and add 1/4 cup water. Blend until combined, adding water if needed to thin. Taste and adjust salt as needed.