{Vegetarian friends: This meal would be fantastic with diced tofu instead of chicken.}
Greek food, to me, has all the makings of a healthful, simple, and easy-to-prepare weeknight meal. The ingredient and flavor combinations are endless, but there are three things that, to me, make Greek food what it is: Lemon, dried herbs, and feta cheese.
If you, too, are a fan of feta, you probably understand that there isn’t much it doesn’t taste good with. It adds a pop of flavor to these pita pockets along with the most delicious, versatile spread with basil, garlic, cherry tomatoes, kalamata olives, and marinated artichokes.
This pesto, olive, and artichoke tapenade is a repeat customer in my meals. Originally inspired by my friend Kelly and her stellar cooking, it’s only natural that whenever I house sit for Kelly (and her beautiful, spotless kitchen) I must make the tapenade. Thus, with the help of Kelly’s kitchen, this Tuesday night dinner was set against the backdrop of oak trees, outdoor furniture, dusk air and good conversation – the epitome of summer.
Greek Pita Pockets with Pesto Olive Tapenade :: Serves 4
1 pound chicken tenders (or 1 package tofu, diced)
juice from 1 lemon
2 Tbsp. olive oil
1 Tbsp. dried basil
salt and freshly ground pepper
3 cloves garlic
2 cups fresh basil
3 Tbsp. olive oil
1/2 cup cherry tomatoes
1/2 cup marinated artichokes
1/2 cup pitted kalamata olives
2 whole wheat pita breads, halved
chopped romaine
feta cheese, crumbled
- Marinade chicken in lemon juice, olive oil, dried basil, salt and pepper. Place in the refrigerator until ready to cook.
- Meanwhile, prepare the tapenade. Make a quick pesto in the food processor with garlic, basil, and olive oil. Add tomatoes, artichokes, and olives, and pulse just a few times to chop. Transfer to a bowl and place in the refrigerator until ready to serve.
- Brown chicken in a bit of olive oil over medium flame until cooked through. Allow to rest for a few minutes, then cut into bite-sized pieces.
- To assemble the pita pocket, place a bit of chicken, some tapenade, feta cheese, and romaine into one half of a whole-wheat pita. Serve.