Curry Chicken Pita with Cucumber Yogurt Sauce

A summery lunch! Serves 2, with leftovers.

Ingredients:

For chicken marinade:
2 boneless/skinless chicken breasts, pounded to uniform thickness
3 garlic gloves, smashed or rough chopped
2 tsp. curry powder
1/4 c. olive oil
juice of 1 lemon
salt and pepper

For cucumber yogurt sauce:
1 c. plain greek yogurt
1/4 seedless cucumber, grated or small dice
1 shallot, minced
a handful of parsley, rough chopped
lemon juice to taste
salt and pepper

Additional ingredients:
pita bread, tomatoes

Directions:

1) Mix together the garlic, curry powder, lemon juice, and olive oil and pour over pounded chicken. Marinate chicken in the fridge for a couple hours, but not overnight (the acid in the marinade will start to break down your chicken, making it tough and chewy).

2) Meanwhile, assemble your yogurt sauce by mixing together all the ingredients. Let it sit in the fridge for a while so that the flavors develop.

2) When your chicken is done marinating, heat up a good heavy skillet, preferably cast-iron (no need to add oil, by the way!). Season the chicken generously with salt and pepper. Brown the chicken on both sides (about 4 minutes per side, without peeking!), and then transfer to a 350 degree oven so that the chicken cooks through--about 15-20 minutes, depending on the size of your chicken breasts.

3) Slice chicken thinly and let cool.

4) Serve the chicken and yogurt sauce in warmed pita pockets, with a simple Israeli salad (tomatoes, cucumber, parsley, lemon juice, olive oil). Enjoy!

Chicken!

Cucumber yogurt sauce (in ingredient form)!

This is adapted from a recipe I made at work, and it's so good (and also makes great leftovers!). The flavors are so bright and summery and will make you want Mediterranean food all the time. Aaaand, it's pretty healthy! For best results, put your Israeli salad INSIDE the pita pocket. Happy lunching, friends!