Weeknights in my house are getting cray-zy. I mean, absolutely crazy. We have two working parents, a two year old in school with randomly placed days/hours, Emma in 2nd grade with all sorts of new homework that requires actual attention, my stupid ass trying to pull off this half marathon and my poor husband, who, if subjected to one more life rant, may just stick a pillow over my face. Seriously, everyday is becoming an adventure and I feel the squeeze by Tuesday really coming on full force. Just getting out of the house in the morning feels like a full scale production and going to bed at night, let’s not even go there. Lucky for my husband and I, we had a pretty amazing date night on Saturday, helping us to forget that most of our days, we want to stick a pillow over our own faces. Just kidding, sort of. Dinner is one thing that I will never sacrifice in this house. I just won’t do it. I will never roll my kids through some sloppy fast food establishment and I won’t feed them crap out of a box just for the sake of saving time. 99% of the time, we eat at home, with wholesome meals that are good for our bodies. However, I am trying to find ways to make life easier and this recipe did just that. The worst thing about it is the Naan, which is an Indian flat bread, you can find it in the bakery section of most grocery stores. It’s 380 calories for a whole flat bread, but, I assure you, one will be enough. Too many calories you say, well, then cut one in half, or skip that shit all together and make yourself a nice pile on the plate. I suppose you could also use pita bread, but the calories are roughly the same. The rest of the recipe is all fresh ingredients that are mean and lean. A great dinner option for any weeknight where 15-30 minutes is all you’ve got.
Tomato, Cucumber, Feta & Chicken Wraps
1 package Naan Indian flat bread (we went through two packages between kids, husband and myself, there are 2 in each package)
1 package (3 chicken breasts) of all natural, organic chicken
6-8 plum tomatoes, cut into small cubes
1 cucumber, peeled and chopped into small cubes
1/2 cup feta cheese, although, add more if you want (They do sell fat free feta but I always wonder, how do they get it that way???)
3 lemons, 2 1/2 for marinating the chicken, 1/2 to squeeze into the topping
1. In the morning, pound your chicken until relatively flat, throw the flattened breasts in a large plastic bag, add the juice of the 2 1/2 lemons (reserve the last half for later), salt and pepper liberally. Don’t have time for that in the morning, do it right before you slap it on the grill.
2. Throw your chicken on a nice hot grill and cook about 5 minutes on each side. Don’t fiddle with it while cooking. Once finished, remove from the grill and allow to rest. (A great option here is to throw your Naan Indian flat bread on the grill for a second as well, adds a little something I thought)
3. Chop up your tomatoes, cucumber and toss in a bowl with the feta cheese and the juice of your 1/2 lemon. Add a dash of olive oil and salt and pepper to taste.
4. Chop up your chicken into slices, place a few pieces on a flat bread with a few scoops of your yummy topping. Wrap and eat.