What do you mean coffee and Reese's Pieces aren't dinner?

Gosh people get cranky when you insinuate that coffee and candy are an acceptable dinner. It isn't like the diabetic doctor knows anything. . .ok, so he might know some things about good nutrition. With that said, it wasn't like I woke up in the morning expecting to have another sixteen hour day, they kinda happen that way. But tonight, oh tonight, I am looking forward to something that isn't candy and caffeine based.

"Grilled" Chicken and Onions on Flatbread with Cucumber Yogurt Sauce

Tools:

Knife

Cutting Board

Oven

Three Bowls

Spoon

Cast Iron Skillet

Container with a lid large enough to hold the yogurt and the cucumber.

Ingredients for Sauce

2 cups of plain yogurt (I like Greek)

2 tbsp mint flakes

1/2 cucumber, seeded and chopped finely

Ingredients for Chicken

1 lb of chicken cut into strips

2 large onions, cut into strips

2 tsp pepper

2 tbsp olive oil

2 tsp garlic powder

2 tsp cumin

1/2 cup lemon juice

Ingredients/Condiments for the Flat Bread

1 package of pita or flour tortillas

2 large tomatoes, diced up

lettuce, shredded (optional)

In a container large enough to hold the sauce ingredients, add the yogurt and the mint flakes and mix well. Cut the cucumber lengthwise, so you can see all the seeds. Take your spoon and just scrape them out in a strait line. You will want to do this because if you leave the seeds the sauce will get all watery and thin, which isn't a good sauce. Chop up the seeded cucumber, add it to the sauce, and mix well. Cover and store in the refrigerator for at least an hour, although overnight is best.

Cut up the tomatoes and shred the lettuce, set them aside in bowls to use later. This should leave you a single bowl. In that bowl you will want to add the lemon juice and spices, and mix well. Chop the chicken and the onion and add it to the bowl, mixing well so the spices infuse the bird and all the onions in wonderful flavor. Feel free to let marinade in the fridge for an hour, but you won't need to.

Preheat the oven to 400 degrees and place the cast iron skillet inside. Once the skillet is hot, pull it out and add the olive oil to the bottom of the pan, and then pour the chicken/onion mixture into the pan. Quickly return it to the oven and cook for about 25 minutes, then start checking the mixture every 5 minutes to see if it's done. You don't want any pink left in the chicken, which shouldn't be a problem because it was added to the pan cut up. The cast iron will help give a 'grilled' flavor to the bird and veggies, although you can do this equally as well in aluminum foil over a real grill.

Warm the bread by the directions on the package, and then serve the chicken/onion mix on the bread with tomatoes, lettuce, and a generous portion of yogurt sauce. And with that I have my dinner tonight. Yes, be jealous; but also make it yourself!

Bien Camino!