Why hello there! I’m back
with another 21 Day Fix approved recipe. I found this recipe when someone
posted it in the 21 Day Fix Support/Recipes group. Since I absolutely love any
type of Mediterranean food, I just had to try it.
The original recipe was
posted to Six Sisters’ Stuff but I made some small changes based on my
preference. And when I say my preference, I mean my Middle Eastern taste buds
that very much enjoy garlic and lemon. Feel free to cut the amount of garlic
and lemon.
Ingredients -
1. 1 lb boneless,
skinless chicken breasts
2. 4 cloves
garlic, minced (I actually have a wooden mortar and pestle that I use to mash
the garlic)
3. 1/4 cup fresh
squeezed lemon juice (typically one fresh lemon) or ½ lemon juice
4. 1 medium red
onion, thinly sliced
5. 2 tablespoons
olive oil
6. 1 teaspoon sea
salt
7. 2 tablespoons
red wine vinegar
8. 1 teaspoon
dried oregano
9. 1/4 cup water
Directions –
1. You can begin
by placing chicken in Ziploc baggie or Tupperware and adding 1 tablespoon oil,
salt, red wine vinegar, oregano and garlic. Place in refrigerator and let sit
for 30 minutes.
2. Spray crockpot
with a non-stick cooking spray. Place chicken inside slow cooker and cook on high
for 3-4 hours or low for 6-8 hours. (Add in a fourth to half of the
onion slices in the last 30 minutes to an hour. Save the rest for later.)
·
You can skip
the marinating process by mixing all ingredients in a bowl and pour over the
chicken once it has been placed in the slow cooker.
While the chicken is
cooking, you can make your homemade tzaziki. This recipe, I seriously became
obsessed with. I’m never buying tzatziki again!
Ingredients -
1. 1 6 oz Fage 0%
Greek Yogurt (or Greek Yogurt of your liking)
2. 1 Persian
cucumber, diced
3. 1 tablespoon
lemon juice
4. 1 garlic clove,
minced (or as mentioned above – use a mortar and pestle to mash)
5. 1 tablespoon
fresh dill, finely chopped
6. Dash of red
wine vinegar
7. Salt and pepper
to taste
Directions -
1. Mix first 6
ingredients together. Once well combined, add salt and pepper to taste.
2. Chill about one
hour before serving.
Final prep of the sandwich
–
I put together the sandwich
in a Pocket Thin – 100% Whole Wheat Pita
The additional ingredients
I used for this was diced lettuce and tomatoes, the rest of the sliced onion, feta
cheese, and kalamata olives.
The way I count this for
the 21DF is 1 red (easy to measure the meat into your container), 1 yellow (the
open pita), 1 green (for lettuce/tomato/onion), 1 blue (cheese), and 1 orange
(olives). I just measure out the tzaziki into two tablespoons and don’t count
it.
