Grilled chicken and dried apricot salad on Greek flatbread
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 450, total fat 16 G., saturated fats 3 G., proteins 36 G., carbohydrates 44 G., fiber 5 G., cholesterol 85 mg, sodium 590 mg, sugar - G.
Calories 450, total fat 16 G., saturated fats 3 G., proteins 36 G., carbohydrates 44 G., fiber 5 G., cholesterol 85 mg, sodium 590 mg, sugar - G.
A light dressing of lemon juice, olive oil, and herbed wine vinegar adds a vibrant flavor to this dish, not just from the vegetables. It's used in the salad, to flavor the pita, and to cook the chicken. Toss the chicken breasts with some of the dressing and grill them on an electric or outdoor grill. Serve the chicken with a juicy salad of fresh vegetables and herbs and grilled pita. For dessert, serve each serving with a cup of Greek yogurt topped with dried apricots microwaved in orange juice. It's delicious, healthy, and low in calories.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 boneless, skinless chicken breasts, weighing 180g each.
- 3 tbsp olive oil + more for greasing the grill
- 1 cup dried apricots
- 0.5 cups orange juice
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- 1 tbsp red wine vinegar
- 1 teaspoon dried oregano
- 1 small clove of garlic, finely grated
- 2 whole grain flatbreads or pitas, 15cm in diameter.
- 6 cups shredded romaine lettuce (about 1 small head)
- 1 cup cherry tomatoes, halved
- 2 tablespoons pickled pepper rings
- 1 cucumber, sliced
- 2 cups Greek yogurt, 2% fat
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Recipes with similar ingredients: chicken breasts, dried apricots, pita, romaine lettuce, peperoncino pepper, cherry tomatoes, cucumbers, Orange juice, wine vinegar, oregano
Cooking the dish according to the recipe:
- Preheat grill to medium heat and lightly oil the grates.
- In a small microwave-safe bowl, combine the dried apricots and orange juice. Microwave until the apricots are soft, about 3 minutes.
- Whisk together the lemon juice, vinegar, oregano, garlic, 1/4 teaspoon salt, and a pinch of black pepper. Slowly whisk in the olive oil. Season the chicken breasts with 1/4 teaspoon salt and black pepper to taste, then toss with 2 tablespoons of the dressing.
Grill until crisp grill marks appear and the internal temperature reaches 165°F (74°C), 4-5 minutes per side. Let rest for a few minutes, then slice. - Lubricate flatbreads Toss with a little of the remaining dressing and lightly grill on both sides. Cut each tortilla into six triangles. Toss the lettuce, tomatoes, pepperoncini, and cucumbers with the remaining dressing. Divide the chicken, tortilla slices, and lettuce evenly among four plates, or serve the lettuce on top of the tortillas.
- For dessert, divide the yogurt into four bowls, top with dried apricots and drizzle with the juices.
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