Place chicken in large resealable plastic bag; add vinaigrette dressing. Seal bag; turn to coat. Refrigerate for 30 minutes, turning bag halfway through.
This no-fuss meal is a one-pan dinner worth bookmarking! It's fresh, simple and ready-to-serve in less than an hour.
Servings and Ingredients
|12 oz. Hy-Vee True chicken breast tenders|
|¼ c. Greek vinaigrette salad dressing|
|1 English cucumber|
|1 tbsp. fresh lemon juice|
|1 ½ tsp. finely chopped fresh dill, plus additional for garnish|
|⅛ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee black pepper|
|1 c. Basket & Bushel cherry tomato medley, halved|
|⅓ c. Hy-Vee Short Cuts chopped red onions|
|½ c. pitted seasoned Kalamata olives, drained|
|½ c. Culinary Tours tzatziki dressing|
|½ c. Soirée fat-free feta crumbles|
|¼ c. Hy-Vee roasted red pepper hummus|
|4 (7-inch) white Greek pita flat bread|
|1 c. loosely packed organic baby romaine lettuce|
Things To Grab
- Large resealable plastic bag
- Vegetable peeler
- Paper towels
- 15x10x1-inch baking pan
- Hy-Vee nonstick cooking spray
- Small bowl
Cut cucumber in half crosswise. Using a vegetable peeler, cut one half into thin ribbons; set aside. Coarsely shred remaining half of cucumber. Drain shredded cucumber on paper towels; press dry with paper towels and set aside.
Preheat oven to 400 degrees. Spray a 15x10x1-inch baking pan with nonstick spray. Stir together lemon juice, 1-1/2 teaspoon dill, salt, and black pepper into a small bowl. Add cherry tomatoes and red onions; toss to coat.
Remove chicken from bag; place in a single layer in prepared baking pan. Discard vinaigrette dressing. Scatter olives around chicken. Bake 14 to 16 minutes or until chicken reaches 165 degrees.
Stir together tzatziki dressing, feta crumbles, and shredded cucumber in a small bowl.
To serve, coarsely chop olives; stir into tzatziki mixture. Spread hummus evenly onto pita bread; spread with tzatziki mixture. Top with romaine, chicken, tomato mixture, and cucumber ribbons. Fold in half. Garnish with additional dill, if desired.
Amounts Per Serving
- Total Fat: 23g
- Cholesterol: 50mg
- Sodium: 1,450mg
- Total Carbohydrates: 47g
- Protein: 34g