I eat lunch in front of my computer. I feel a bit guilty typing that out but it’s the truth. In fact, I’ve got my lunch right beside me just waiting for the right pause to dig in. Normally, I can type and click away on my tablet pen while stuffing green stuff into my mouth. Certain sandwiches are just made for eating while working because they cause minimal drippage and can comfortably be held in one hand. Unfortunately, today’s sandwich is a bit more high maintenance. There is so much drippage and sliding around that I’m kicking myself for wearing my brand new white floaty blouse when I really should be wearing a plastic bib and some overalls. But for the sake of a really fantastic lunch, I’ll grin and bear it. This sandwich is worth the slop.
Last night, I made some chicken and a greek salad and today I just scooped some of the leftovers on top of a pita and called it a wrap. What I should have done was cut the pita bread in half, created a double layer pocket (like some of the falafel stands I’ve visited) and then just poured the leftovers right in. That way, I might have been able to turn this sandwich into something I could eat one-handed while catching up on my blog roll. Hindsight is 20/20, after all.
The chicken was amazingly flavourful and juicy and my Greek salad was fresh, crunchy and perfect. Last night it was great easy meal on it’s own and today it’s a fantastic lunch. Just remember that there are pits in the olives, so don’t chomp down without looking!
greek lemon chicken
4 chicken thighs, skin & fat removed
a handful of fresh oregano
a handful of fresh thyme
zest of 1 lemon and juice of 1/2 lemon
salt & pepper
Preheat oven to 400. Place washed chicken into a small baking dish and sprinkle both sides with salt & pepper, lemon zest and fresh herbs. Drizzle lemon juice over top and bake for 40 minutes or until juices run clear.
1 English cucumber, chopped*
1 tomato, seeded and chopped*
2 red peppers, chopped
1 small bunch of parsley, torn into bite sized bits
1/2 red onion, chopped
1/2 c kalmata olives
1/2 c feta cheese, crumbled
juice of 1/2 lemon
1/4 c olive oil
1/4 c red wine vinegar
dollop of honey
dollop of Dijon mustard
2 cloves garlic, crushed
In a large bowl, toss together the first 6 ingredients. Sprinkle with lemon juice. In a small jar combine the last 5 ingredients and shake well. Pour over salad.
* You will note that I have indeed come far in my eating habits! Last year, my greek salad was more of a mockery of the real thing, but now I’m coming along. I now actually like a bit of cucumber in my salad and while I’m not crazy about the tomatoes, I do like them stuffed into the pita for a sandwich. This little girl is finally growing up!
greek salad & chicken pita sandwich
Cut a pita in half, place 1 pita half into the other pita half so that you have a sturdy double layer. Spoon in some of the above greek salad and some de-boned chicken pieces and call it lunch. Eat with 2 hands just in case.