Greek Chicken Pitas

It's that time of the year. Fresh produce and grilling. It is what makes today's dinner so perfect on a hot day. Grilled chicken topped with a cool tzatziki sauce. If you are really ambitious a nice salad with feta would be good with this. I wasn't that motivated!

Grilled Chicken Pitas

Boneless skinless chicken breast

Fresh oregano

Fresh Lemon

Garlic

Olive oil

Marinate the chicken over night with the juice of 2 lemons, olive oil (1/4 cup), a couple of garlic cloves and fresh oregano. It is the marinade that makes this chicken really juicy and tasty.

Tzatziki Sauce

Greek Yogurt (16 ounces) I love this stuff!

Lemon juice

Garlic

Fresh dill

Half an english cucumber peeled, seeded and grated.

Strain the cucumber to remove moisture (you can also squeeze in paper towels). Add 1 or more crushed garlic cloves, cucumber, and fresh dill to yogurt. Add the juice of a half lemon. That's it! So easy!

Grill that chicken, cut it up and put in on a pita round. Top with red onion, tomato and the tzatziki sauce. Light food for a hot night.

Here's my kind of "lunchable", all packed up and ready to go.

Kale Chips

If you haven't had Kale chips before now is the time to make some. Kale is a nutrient dense green that is good sauteed or added to soups and very inexpensive. I paid $1.29 for a huge bunch of Kale at Meijer.

I have seen many recipes on the Internet for Kale chips, and decided to add my own Italian twist to them.

Angel's Kale Chips

Kale

Extra Virgin Olive Oil

Sea Salt

Granulated Garlic

Parmesan Cheese

Parchment Paper

Preheat your oven to 300*.

Clean your Kale, breaking into bite size pieces and removing the thick stem down the middle. Wash and spin the Kale with a salad spinner. Make sure your Kale is very dry. I did this and

then also laid it on paper towels to make sure it was super dry.

Place the kale in a bowl, sprinkle with about 1 tablespoon of olive oil. Working with your impeccably clean hands toss the kale until it is all covered. Sprinkle with some sea salt, granulated garlic and Parmesan. Toss to distribute spices.

Place the Kale on the parchment lined cookie sheet. Make sure to not over crowd the sheet.

This will cause the Kale to steam instead of get crispy.

Bake for 15-20 minutes.

Enjoy this guilt free chip! I dare you to just eat one!