Greek chicken burgers with roasted Greek vegetable medley and OPA Kalamata Feta Dressing.
4 chicken breasts
1 tsp. oregano
1 eggplant, cubed
2 bell peppers (any color you prefer), sliced
4 ripe tomatoes, cubed
2 zucchini, cubed
2 red onions, sliced
2 cucumbers, peeled and sliced
¼ cup white vinegar
¼ cup oil
¼ cup sugar
1 tsp. Litehouse® Instantly Fresh Dill
Salt and pepper
Olive oil for drizzling
OPA by Litehouse® Greek Yogurt Kalamata Feta Dressing
Plenty of fresh romaine lettuce
Whole wheat buns
Preheat the oven to 400 degrees. Place the eggplant, bell peppers, tomatoes, zucchini, and one of the red onions on a large baking sheet. Remember not to put too much effort into cubing and slicing this stuff, it is all getting roasted down and no one will know what it started out looking like! Drizzle it all with a healthy amount of olive oil (about ½ cup) and season liberally with salt and pepper. Toss trying not to make too much of a mess until it is all coated. Stick in the oven and forget about it for 40 minutes! Burger toppings done!
Place the remaining red onion and sliced cucumbers into a large bowl. In a smaller bowl whisk together the vinegar, oil, sugar, and dill. Season with a pinch of both salt and pepper. Pour over the cucumbers and toss. Side dish done!
While the veggies are roasting cut each chicken breast into 4 equal pieces (again no perfection or beauty is needed here!) and use a meat mallet or rolling pin to pound each piece until about ½ in thick or even thinner. Sprinkle with salt, pepper, and the oregano. Heat a grill or grill pan over medium high heat. Cook chicken breast pieces about 2-3 minutes per side and beautiful grill marks appear. Once chicken is cooked throw the buns right on the grill and give them a little toasting. Main dish done! Have everything waiting on the food table, lettuce and OPA by Litehouse® Greek Yogurt Dressing on the side, and allow guests to build their own meals!