Marinate the chicken in this Marinated Chicken with Cucumber-Mint Salad the day before and serve it with the pita bread and a salad that only takes a few minutes to put together.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 15
Steps:
- In a large bowl, toss chicken tenderloins with garlic, cumin, 2 tablespoons lemon juice, and 2 tablespoons extra-virgin olive oil; season with coarse salt and ground pepper. Cover and refrigerate for later use.
- Preheat oven or toaster oven to 350 degrees. Wrap pitas in foil. In a medium bowl, combine cucumber, yogurt, and lemon juice; season with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until softened, about 5 minutes. In batches, add chicken and cook until browned, 2 to 4 minutes per side (adding 1 tablespoon oil for second batch).
- Meanwhile, bake pitas until warm, about 5 minutes. Stir mint into cucumber salad. Serve chicken with pitas and salad.
Nutrition Facts : Calories 537 g, Fat 20 g, Fiber 3 g, Protein 45 g
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