Oregano is the herb that gives the chicken in this dish its awesome taste. Not only does oregano provide food flavor, there are also a substantial number of health claims associated with its potent antioxidants, antiseptic, antimicrobial and anti-bacterial properties. It has been used as a remedy for fungal infections, coughs, respiratory infections and digestive tract infections.
Ingredients:
1 recipe non-dairy sour cream (1 package firm tofu, 1 tbsp. lemon juice, 1 tsp apple cider vinegar, 1/2 tsp sea salt. Blend all until smooth)
1 cucumber peeled and chopped
1 ½ tsp. dried dill weed
2 cloves garlic minced
1 tsp. white vinegar
1 tsp. lemon juice
Salt and pepper to taste
4 cloves garlic minced
1 lemon juiced
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
1tbs oregano
1 ¼ lb. Chicken breast cut into strips
6 (6 inch) whole wheat or sprouted grain pita bread rounds
1 tsp. olive oil
1 tomato diced
1 red onion sliced
1 head Romaine lettuce chopped
Directions:
For the Tzatziki Sauce:
Place non-dairy sour cream, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, salt, and black pepper in a blender. Blend until smooth; set aside.
Whisk together 4 cloves minced garlic, juice of 1 lemon, red wine vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. Season to taste with salt and black pepper.
Stir in chicken strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
Stir fry chicken until done and no longer pink in the center. If preferred, you may also grill or broil it.
Heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
Serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.
*Note: You can skip the pita bread and make it all into a big salad. Use the Tzatziki sauce for the dressing.
