I used 4 chicken breasts butterflied and marinaded those in ziplock baggie for 2 days. Cooked on grill (butterflying allows marinade to get well into the meat and it cooks faster and more even (no burnt on the outside, undercooked in the middle). Fried chopped up red bell pepper, green bell pepper, pablano, and white onion in olive oil and dry greek seasoning in the iron skillet (sort of like how you cook fajitas). Chopped up finished chicken and mixed with peppers and onion and put on pita. Hummus on the side. Really good.
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I used 4 chicken breasts butterflied and marinaded those in ziplock baggie for 2 days. Cooked...