|2 servings||calories per servings 677||protein serving 54 g||carbs per serving 74 g||total fat per serving 22 g|
Think of a gyro sandwich and tabouli, and think of how wonderful they would be if they were lighter in fat and salt – that’s what you’ve got right here. Like much Mediterranean cuisine, lemon brightens every element of this menu, in different ways: as a glaze on the chicken, stirred into the yogurt sauce to enhance its tartness, and tossed into the bulgur pilaf as a dressing. There’s a little more in the form of lemon wedges to squeeze over the finished dish, too.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||6 g|
|Monounsaturated Fat||8 g|
|Total Carbohydrates||74 g|
|Dietary Fiber||14 g|
Prepare your mise en place: Peel and halve red onion. Dice 1 half for bulgur pilaf, and slice the other half for gyro garnish, keeping the two cuts separate. Remove stem and halve tomato. Dice 1 half for bulgur pilaf, and cut the other half into thin wedges for gyro garnish. Halve lemon. Juice 1 half, and cut other half into wedges. Pick and chop parsley leaves. Pick and chop dill leaves. Chop lettuce. Halve each pita round into 2 semi-circles, then cut a pocket into each piece. Cut each chicken breast into 4 long strips.
Season chicken pieces on all sides with a total 1/2 teaspoon Sultan Papadopoulos Salt and 1/2 teaspoon ground cumin. Set aside at room temperature.
Heat a saucepan over high heat. Add 1 teaspoon olive oil. Measure out 1/4 cup diced onion, and add to pan. Cook, stirring, until onion begins to become translucent, 2-3 minutes. Stir in bulgur, remaining 1/2 teaspoon cumin, and 1/4 teaspoon Sultan Papadopoulos Salt. Add 1 3/4 cups water, and stir well. When liquid comes to a boil reduce heat to low, cover pot and cook 10 minutes. Remove from heat and let stand, covered, 20 minutes. To finish the pilaf, stir in diced tomato, 1 teaspoon lemon juice (reserve remaining juice) and parsley.
While bulgur is cooking, in a small bowl combine yogurt, mayonnaise, dill and remaining 1/4 teaspoon Sultan Papadopoulos Salt; stir well. Set aside.
Heat a skillet over medium high heat. Add remaining 2 teaspoons olive oil, then add chicken pieces in a single layer. Cook without turning or stirring until browned on the first side, about 2-3 minutes. Flip each piece and continue cooking until fully done, 1-2 minutes more. Remove from heat, and stir in 2 teaspoons lemon juice.
Serve chicken in pita pockets (warmed if desired), and garnished with yogurt sauce, lettuce, tomato wedges and sliced onion. Serve with bulgur pilaf and lemon wedges on the side.
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...