Super easy Mediterranean Grilled Chicken Breasts
Cooking the Grilled Chicken for the Pitas. Preheat the grill to 450 degrees F. After marinating, remove the chicken from the marinade, and pat dry. Cook the chicken on the preheated grill for 5 minutes per side, or until the chicken reaches 165 degrees F internal temperature. Remove the chicken from the grill.
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Begin by heating each flatbread just until warm. Spread 1/4 of the hummus on each flatbread. Place chicken,spinach, and red onion on top of the hummus. If desired, sprinkle feta cheese and Greek olives on top.
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Cook over hot coals, a gas grill or in a grill pan for approximately 3 minutes per side or until chicken is cooked through and juices run clear. Remove from heat and cover loosely with foil for about 5 minutes. (To keep warm, rest in a 180 degree oven.) Heat olive oil in a skillet or saute pan over medium heat until shimmering.
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Grill at medium-high heat for about 10 to 15 minutes until fully cooked. Set aside to cool, then slice chicken breast into strips. Cut pita in half. Assemble sandwich by opening the pocket of each half and filling with lettuce, chicken, cucumber slices, diced tomato pieces, parsley, and sprouts. Finish with a drizzle of tahini if desired.
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1. In small bowl, mix dressing ingredients until well blended. Spread about 1 teaspoon dressing on each slice of bread. 2. Top 4 slices of bread evenly with spinach, chicken, cucumber and onion. Cover each with second slice of bread, dressing side down. Wrap each sandwich securely with foil or plastic wrap; take with you for an on-the-go dinner.
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Instructions. Rinse the chicken tenders, pat dry, chop, and season with Cavender's. Add olive oil to skillet and place over medium high heat. Add chicken and cook for approximately 10-12 minutes, or until done. Take one piece of naan bread and top with chicken, spinach, feta and mozzarella, peppers, and tomatoes.
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Sear the chicken: Heat the remaining 1 tablespoon of olive oil in a large sauté pan on medium-high until shimmering, about 2 minutes. Add the chicken to the hot oil, shaking off any excess marinade. Cook, flipping until the chicken is golden and reaches an internal temperature of 165°F.
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Grill at medium-high heat for about 10 to 15 minutes until fully cooked. Set aside to cool, then slice chicken breast into strips. Cut pita in half. Assemble sandwich by opening the pocket of each half and filling with lettuce, chicken, cucumber slices, diced tomato pieces, parsley, and sprouts. Finish with a drizzle of tahini if desired.
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Directions. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with nonstick cooking spray. Preheat over medium heat or heat according to manufacturer's directions. Add chicken. If using griddle or grill, close lid and grill for 6 to 7 minutes or until chicken is no longer pink.
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For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.
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Place cooked chicken breast (or 1" thick slice of rotisserie chicken breast, if using) onto bottom half of bun. Add red onion slices, tomato slice, and a large lettuce leaf. Place top half of toasted bun onto sandwich (make sure it has sauce on it!). Repeat process for other sandwich. Serve, and enjoy.
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Heat pan on medium high heat. Add olive oil, then place chicken and cook for 4-5 minutes. Flip, then cook for an additional 4-5 minutes. Cooking time will depend on the thickness of the chicken. Internal temperature should reach 165 degrees. To make sandwich dressing, combine mayo, paprika, salt, garlic powder and vinegar in a small bowl until.
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Place the chicken on the grill grates and grill for 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Assemble: Make the tahini sauce by mixing yogurt, tahini, salt, pepper and lemon juice in a small bowl. Toast the brioche buns if desired and spread the sauce on both sides.
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Using the paddle attachment shred on low speed until desired shred size is achieved. Towards the last 10 minutes of cooking the chicken, whisk together the oil and vinegar in a large bowl until emulsified. Whisk in crushed garlic and salt. Once the chicken is shredded, add to the vinaigrette and stir well.
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Marinate the chicken: In a small bowl, whisk together 15 minced garlic cloves and the juice of 3 lemons (or 6 limes). Add 1 sliced yellow onion to the bowl with the chicken, then pour the lemon juice mixture over top. Add a generous drizzle of extra virgin olive oil. Toss the chicken to ensure it's well-coated.
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Preheat grill, or skillet, to medium-high heat! Remove chicken from marinade and place on preheated grill, or skillet. When the edges begin to turn golden brown, using tongs, turn chicken over, and cook the other side. Cook until juices run clear. About 6 - 8 minutes per side.