I don’t know about you, but I’m already full on into grilling season. I have taken full advantage of every semi-nice day to get outside and do some cooking! Although, it seems that I’m the only one amongst my neighbors who have actually uncovered their grill. Maybe I’m just crazy. I made these Rosemary Ranch Chicken Pita Sandwiches the other day. They were so flavorful! It was something a little different than our usual favorite (these fajitas) and I loved it! A simple marinade is all it takes to have chicken that is anything but bland. Make a little extra to use as a sauce for your sandwiches and you’re off to flavor town!
I treated myself to new knives recently. I cook a lot but I’ve never had really nice knives. I did a lot of research on it and I’m really happy with my purchase! I never realized how important it is to have a good knife. When I got the first knife, I was skeptical that I would really notice a huge difference. I was trying to think of a good test for it. So for the first task I thought, cut up a watermelon. The knife cut through the rind like butter. At that moment, I was sold. I didn’t have to use any pressure at all and it just slid through the rind like nothing. It was an odd feeling actually. Then over the course of the next few days, I continued to chop and dice things like carrots and potatoes and continued to be amazed. Then I continued to order the ‘essential’ knives I needed so I could just chuck everything else! Ah, I feel so alive! Who knew I’d be so excited over a hunk of metal but I really am.
Not only am I loving the nice weather (and chopping things), but I’m getting really excited to plant my garden this year. I don’t have the greenest of thumbs, so I keep it pretty basic. Tomatoes, peppers, and my new favorite thing to grow… herbs! Some herbs are super easy to grow and they add so much freshness to your cooking. My chives have already come back from last year! I’ll definitely be growing rosemary and thyme… the two herbs I gravitate towards the most while cooking. They also happen to be two of the easiest herbs to grow. Rosemary especially, requires hardly any attention at all. By the end of the summer, you’ll end up with quite a nice plant out of it. Plus if you grow your own, you can make this chicken all summer long!
Rosemary Ranch Chicken Pita Sandwiches
By Katie Olesen
Tangy and flavorful grilled chicken piled in a warm pita!
1/4 cup Ranch dressing
1/4 cup extra virgin olive oil
1 Tablespoon Balsamic Vinegar
1 Tablespoon Worcestershire sauce
juice of 1/2 lemon
1 sprig fresh Rosemary, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1.5 lbs Chicken breasts
1/4 cup Ranch dressing
1 Tablespoon extra virgin olive oil
1 Tablespoon lemon juice
1/2 Tablespoon Balsamic vinegar
1/2 Tablespoon Worcestershire sauce
1/2 sprig fresh Rosemary, finely chopped
Pinch of kosher salt & black pepper
1 package pita shells or pita pockets
1 small head of green leaf lettuce
2 roma tomatoes
Mix marinade ingredients together in large zip top bag. Add in chicken breasts and mix around. Refrigerate for 2-4 hours.
Mix sauce ingredients. Refrigerate until ready to eat.
Preheat grill. Place chicken breasts on grill. While chicken is cooking, slice lettuce and tomatoes. Wrap the pita shells in foil and place on an indirect heat area of the grill to warm. Flip chicken once halfway through cooking. When internal temp reaches 165°, remove chicken breasts and pita shells from the grill. Allow chicken to rest for a few minutes before slicing.
Serve in a warm pita shell with slices of chicken, tomatoes, lettuce, and a drizzle of sauce.