Sweet Spot: Greek Chicken Pitas with Lemon Garlic Sauce and Roasted Potatoes

Hello friends! I have another recipe for you, and I'm absolutely obsessed. These pitas make for a great weeknight dinner, but also produce amazing leftovers for lunch. Warning: Aside from being addictive, this is mostly to taste and depends on quantity, so I have almost no real measurements. Use your best judgement. It's the most fun way to cook, and makes for way less dishes to do when you're done.

The Lineup:
     About 1 1/2 lbs. chicken breasts (depending on how many you're serving), cut into 1
     inch cubes
     About 1 cup lemon juice, divided
     Garlic olive oil (or olive oil with minced garlic)
     Oregano
     Salt & pepper
     About 1 1/2 lbs. red potatoes, scrubbed and cut into 1 inch pieces
     1 cup canola oil
     1 egg white
     6 peeled garlic cloves
     Pita halves
      Lettuce & tomato for topping, if desired

The Play-by-Play:
1. Marinate chicken in 1/3 cup lemon juice, 1/3 cup garlic olive oil, salt, pepper, and
    oregano to taste. Refrigerate 2-24 hours.
2. Preheat oven to 425 degrees. Toss potatoes in about 1/4 cup lemon juice, 1/4 cup
    garlic olive oil, salt, pepper, and oregano to taste. Roast approximately 30 minutes
    until fork-tender.
3. In a blender or small food processor bowl, combine canola oil, 1/3 cup lemon juice,
    egg white, peeled garlic, salt, pepper, and oregano. Blend until whipped and creamy,
    1-2 minutes.
4. Light grill. Place marinated chicken on soaked bamboo skewers, grill until cooked
    through, about 4 minutes per side.
5. If desired, brush pitas with olive oil and grill until warm.
*6. Assemble pitas with chicken, sauce, and toppings. Serve with potatoes. Enjoy!

Quick Play:
If you don't have access to a grill, the chicken can be cooked on a stovetop. The pitas also don't need to be grilled, just be sure to follow package directions before serving - most need to be microwaved before filling to make them more flexible. This chicken and even the sauce would also be amazing in a Greek salad. The sauce will make about 2 cups, so store the rest in the fridge for your later enjoyment.

The Playmaker: http://www.jocooks.com/main-courses/poultry-main-courses/marinated-chicken-spiedies-with-garlic-sauce/
    
    
I wish you all the best,
Erin