Rachael Ray: Chicken Pitas With Greek Salsa & Zucchini Tzatziki

Rachael Ray: Chicken Pitas With Greek Salsa & Zucchini Tzatziki

Rachael Ray joked that you may want to make a point to say the full name of this recipe before you start drinking. Because she replaced cucumber in her tzatziki, properly saying Zucchini Tzatziki may become difficult! But one thing that’s certainly not difficult is putting together this tasty meal! Rachael showed viewers how to prepare her Chicken Pitas with Greek Salsa and Zucchini Tzatziki. If you ask me, the toppings are what really make the pita pop, just be sure to really drain the zucchini like Rachael instructs, so you don’t end up with a watered down sauce!

To find out how to put this dinner together, click next page!

Rachael Ray: Chicken Pitas With Greek Salsa & Zucchini Tzatziki Recipe Ingredients

• salt
• 3 lemons – divided
• 1 tsp red chili flakes
• 1 small red onion
• 2 cubanelle or bell/sweet peppers – seeded, coarsely chopped
• 1/4 C pitted Kalamata olives – coarsely chopped
• 3-4 pickled light green Greek pepperoncini/hot peppers – coarsely chopped
• 1 1/2 C plain Greek yogurt
• handful fresh dill – finely chopped
• chopped Romaine lettuce – to serve
• 2 medium zucchini – seeded, grated
• 4 tbsp extra-virgin olive oil – divided
• 2 cloves garlic – grated or pasted
• 1 tbsp fresh oregano – stemmed, chopped
• 1 1/2 lbs boneless, skinless chicken breast and/or thigh – pounded to 1/4- to 1/2-inch thick
• 4 vine or plum tomatoes – seeded, coarsely chopped
• 1/2 C loosely packed flat-leaf parsley – coarsely chopped
• 1/2 C feta cheese – crumbled
• 1 tsp cumin
• 4-6 large, thin pita breads

Rachael Ray: Chicken Pitas With Greek Salsa & Zucchini Tzatziki Recipe Directions

1. Shred the zucchini on the large side of a box grater into a strainer placed over the sink or a bowl
2. Add salt, then let it drain for 20 minutes
3. Press out any excess liquid, then transfer to a bowl
4. While the zucchini is draining, in a shallow dish combine about 3 tbsp extra-virgin olive oil, garlic, zest of 1 lemon, oregano, chili flakes, and salt
5. Slice the red onion in half, then peel and grate a few tbsp-worth into the dressing
6. Add the chicken and toss until evenly coated
7. Finely chop the rest of the red onion to make about 1/2 C for the salsa, then put into a different bowl
8. Add the tomatoes, pepper, pickled peppers, parsley, olives, and feta cheese to the salsa bowl
9. Add the juice of 1 lemon, then a drizzle of extra-virgin olive oil, and salt and pepper
10. In a different bowl, combine the drained zucchini, yogurt, juice of 1 lemon, dill, cumin, and salt
11. Heat a cast-iron skillet or griddle over medium-high heat
12. Cook the chicken in the skillet for approximately three minutes per side or until browned and cooked through
13. Remove to a cutting board and spritz with the rest of the lemon juice
14. Char the pitas over an open flame burner or toast in a dry, stainless skillet to blister and heat
15. Fill the pitas with tzatziki, salsa, lettuce, chicken, and serve