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Fetafire Chicken
Prep Time: 2 hours 15 min
Cook Time: 45 min
Total Time: 3 hr 30 min
Yield: 6 servings
Nutritional Facts: Show
Nutrition Facts
Per Serving (Serves 6)
| Energy | 1256.5 kcal |
| Total lipid (fat) | 105.5 g |
| Fatty acids, total saturated | 17.5 g |
| Fatty acids, total trans | 0.5 g |
| Carbohydrate, by difference | 34 g |
| Fiber, total dietary | 4.5 g |
| Sugars, total including NLEA | 4 g |
| Protein | 47 g |
| Cholesterol | 158.5 mg |
| Sodium, Na | 992.5 mg |
| Calcium, Ca | 289.5 mg |
| Iron, Fe | 3.5 mg |
| Potassium, K | 817.5 mg |
| Vitamin D (D2 + D3) | 0 µg |
Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
A spicy and creamy chicken dish paired with fresh pita, shredded lettuce, and tomatoes.
Ingredients
Marinade
- 1 cup - olive oil
- 1 cup - vegetable oil
- 1/4 cup - lemon juice
- 1 tablespoon - dried oregano
- 1 tablespoon - kosher salt
- 1 1/2 teaspoons - garlic powder
- 1 1/2 teaspoons - onion powder
- 1 1/2 teaspoons - black pepper
- 2 pounds - boneless, skinless chicken breast
Fetafire
- 2 cups - crumbled feta
- 3 ounces - pureed roasted red pepper
- 2 ounces - pureed green bell pepper
- 2 ounces - pureed onion
- 1 1/2 teaspoons - cayenne pepper
- 1/4 cup - mayonnaise
- 1/4 cup - olive oil
For Cooking and Serving
- for cooking - Olive or vegetable oil
- 6 - pita bread
- for serving - shredded lettuce
- for serving - chopped tomatoes
- Step 1 In a large bowl, combine olive oil, vegetable oil, lemon juice, oregano, salt, garlic powder, onion powder, and black pepper. Mix well. Place chicken in a large container or resealable plastic bag, pour marinade over chicken, and coat evenly. Seal and refrigerate for 2 to 3 hours.
- Step 2 In a large bowl, place crumbled feta. In a food processor, blend roasted red pepper, green bell pepper, and onion until smooth. Add cayenne pepper, process until combined. Mix this blend with the feta, mayonnaise, and olive oil thoroughly. Refrigerate until needed.
- Step 3 For grilled chicken, preheat grill to medium-high and lightly oil the grates. Remove chicken from marinade, let excess drip off, and grill for 5 minutes per side or until internal temperature reaches 165°F. For baking, preheat oven to 375°F, place chicken on a lightly oiled baking sheet, and bake for 20 minutes or until internal temperature reaches 165°F. Cool and cut into 1-inch cubes.
- Step 4 In a large skillet, heat 2 tablespoons of Fetafire sauce over medium heat. Add 1 cup of chicken cubes, tossing until warmed through, about 2 minutes. Serve on warmed pita with shredded lettuce and chopped tomatoes. Repeat with remaining sauce, chicken, pita, lettuce, and tomatoes.
Ingredients
Marinade
- 1 cup - olive oil
- 1 cup - vegetable oil
- 1/4 cup - lemon juice
- 1 tablespoon - dried oregano
- 1 tablespoon - kosher salt
- 1 1/2 teaspoons - garlic powder
- 1 1/2 teaspoons - onion powder
- 1 1/2 teaspoons - black pepper
- 2 pounds - boneless, skinless chicken breast
Fetafire
- 2 cups - crumbled feta
- 3 ounces - pureed roasted red pepper
- 2 ounces - pureed green bell pepper
- 2 ounces - pureed onion
- 1 1/2 teaspoons - cayenne pepper
- 1/4 cup - mayonnaise
- 1/4 cup - olive oil
For Cooking and Serving
- for cooking - Olive or vegetable oil
- 6 - pita bread
- for serving - shredded lettuce
- for serving - chopped tomatoes
