I have been eager to share with all of you my fabulously delicious Oikos Greek yogurt recipe for the Stonyfield Oikos contest.

I created this yummy recipe last week.  As all of you know, I am a huge fan of Oikos Greek yogurt and always have at least one container in my fridge at all times.  It’s incredibly versatile and I often use Oikos in my morning breakfast, afternoon smoothies, lunchtime tuna salads and evening marinades.

This time around, I opted for creating a fun ‘finger-food’ meal, which is perfect for lunch or dinner.  If you are a vegetarian, feel free to substitute the chicken with tofu, seitan or another alternative.

Ingredients

• 1 lb. skinless chicken breasts
• 4 Tbsp. Oikos Greek plain yogurt
  
• 3 cloves garlic, chopped
• Juice of 1 small orange
• 1 medium tomato, sliced
• 5 scallions, chopped
• 5 pitas (without pockets)
  
• 1 Tbsp. dried cilantro
• 1/2 tsp. curry powder
• 1/4 cup kalamata olives, finely chopped
  
• 1/2 cup baby portabello mushrooms, finely chopped
  
• 1 Tbsp. orange zest
• 2 tsp. apple cider vinegar
• 2 Tbsp. olive oil
• Sea salt and pepper, to taste

Yogurt Dressing

• 2 (16  ounce containers) Oikos Greek yogurt
• 1/4 cup shredded zucchini
  
• 1/4 cup shredded carrots
  
• 2 cloves garlic, crushed
• 1 tsp. apple cider vinegar
• 1 tsp. spicy mustard
• Sea salt and pepper, to taste
• Dash of olive oil

Directions:

• In a large bowl, whisk garlic, orange juice, orange zest, vinegar, oil and cilantro.  Slowly add chicken and rub to ensure coating of the marinade.  Cover and place in the refrigerator for 1 hour.
• Pour a dash of olive oil into a large skillet, cook chicken fully; toss to ensure even cooking.
• Once chicken is fully cooked, set aside to cool and slice onto a serving platter.  Sprinkle with sea salt and pepper.
• Place each pita in a skillet sprayed with cooking spray; heat for 10-15 seconds per side over medium heat.
• Top each pita with chicken, tomatoes, mushrooms, olives, scallions and dressing.
• Enjoy!

Directions for Yogurt Dressing:

• Strain yogurt with a cheese cloth over a medium sized bowl; let sit overnight to release moisture.
• Shred zucchini and carrots.
• Combine yogurt, shredded zucchini, shredded carrots, vinegar, mustard, salt and pepper; mix well.
• Refrigerate for 1 hour.
• Drizzle olive oil on top before serving.

Be sure to visit the Oikos Facebook fan page and the Oikos website here for more tasty Greek yogurt recipes.