(Sunday Strategy, continued)
Menu for Monday:
Marinated Chicken with Cucumber-Mint Salad
4 pieces pita bread
1 cucumber, halved and thinly sliced
1/4 cup Greek or regular yogurt
2 tsp. fresh lemon juice
2 tbsp. evoo
1 onion, thinly sliced
Marinated Chicken, cute into small pieces
1/4 cup mint leaves
Preheat oven to 350. Wrap pitas in foil. Combine cucumber, yogurt, and lemon juice; season with salt and pepper.
In a large skillet, heat 1 tbsp. oil over medium-high. Add onion, season with salt and pepper, and cook until soft. In batches, add chicken and cook until browned, 2-4 minutes per side (adding another tbsp. of oil, if necessary.)
Meanwhile, bake pitas until warm (about 5 minutes). Stir mint into cucumber salad. Serve chicken with pitas and salad.