Whenever we go camping or on a quick hike, I always like to have a pre-made lunch. Something that is great for being on the go: all you have to do is unwrap and eat! Here is a recipe for making a Greek yogurt stuffed Chicken Pita. After a morning on the trail, find a seat with a view and enjoy this super-protein packed lunch to keep you going for the rest of the day. TIP: If you are having a romantic picnic for two, take a bit of pine needles, pine cones, feathers, whatever you can find and tie with twine to the outside of a paper bag. It looks beautiful and doesn’t take much extra time! This is also a great lunch to pack for a group: just double the recipe and voila lunch for 6! And if you want to make this even healthier, skip the pita and instead opt for a bed of greens with the greek chicken. Where is your favorite hiking spot? We love Old Rag in Shenandoah National Park!
THE PERFECT HIKING LUNCH, GREEK CHICKEN STUFFED PITAS
2 lbs boneless, skinless chicken breasts
1/4 cup extra virgin olive oil, plus more for brushing
1/4 cup lemon juice
3 Tbsp plain Greek yogurt
1/3 cup chopped red onion
2 cloves garlic
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp coriander
Salt and freshly ground black pepper, to taste
6 - 8 Greek Pita Flatbread, homemade or store-bought
Peeled and diced cucumbers,
Chopped Romaine lettuce,
Diced red onions,
Kalamata olives (olives optional)
In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste.
Place chicken in a gallon ziploc bag, pour marinade over chicken, seal bag while pressing out excess air and transfer to refrigerator to marinate 2 - 4 hours.
Remove chicken during the last 30 minutes of marinating to rest at room temperature before grilling (leave in marinade).
Brush grill grates lightly with oil and preheat grill over moderately high heat.
Once hot, add chicken and grill until cooked through (internal temperature should register 165 degrees on an instant read thermometer), rotating once halfway through cooking.
Remove from grill transfer to plate and brush chicken lightly with olive oil then cover with foil and allow to rest 10 minutes.
Dice the chicken
Layer chicken in a row along center of pita, top with lettuce, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce.