Greek-American Pichanga

Ingredients

The Greek-American Pichanga differs from the original Chilean Pichanga in several ways. Firstly, the original Pichanga is a sandwich made with various meats, cheese, and condiments. In contrast, the Greek-American Pichanga is a rice-based dish with grilled chicken as the main protein. Additionally, the Greek-American version incorporates Greek flavors such as tzatziki sauce and feta cheese, giving it a distinct Mediterranean twist. We alse have the original recipe for Pichanga, so you can check it out.

• 4 boneless, skinless chicken breasts (500g / 1.1lb) 4 boneless, skinless chicken breasts (500g / 1.1lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups cooked rice (400g) 2 cups cooked rice (400g)
• Zest of 1 lemon Zest of 1 lemon
• 1 cup Greek yogurt (240g) 1 cup Greek yogurt (240g)
• 1/2 cucumber, diced 1/2 cucumber, diced
• 1/2 cup crumbled feta cheese (75g) 1/2 cup crumbled feta cheese (75g)
• 1/2 cup cherry tomatoes, halved (75g) 1/2 cup cherry tomatoes, halved (75g)
• 1/4 cup red onion, thinly sliced (30g) 1/4 cup red onion, thinly sliced (30g)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 30g (3g sugars)
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix well.
2. 2.
   Add the chicken breasts to the marinade and coat them evenly. Let them marinate for at least 30 minutes in the refrigerator.
3. 3.
   Preheat the grill to medium-high heat. Grill the chicken breasts for about 6-8 minutes per side, or until cooked through. Remove from heat and let them rest for a few minutes before slicing.
4. 4.
   In a separate bowl, combine the cooked rice with the lemon zest and season with salt and pepper to taste.
5. 5.
   In another bowl, mix the Greek yogurt with the diced cucumber to make the tzatziki sauce. Season with salt and pepper.
6. 6.
   To assemble the dish, divide the lemon-infused rice among serving plates. Top with sliced grilled chicken, tzatziki sauce, crumbled feta cheese, cherry tomatoes, red onion, and fresh parsley.
7. 7.
   Serve the Greek-American Pichanga immediately and enjoy!

Treat your ingredients with care...

• Chicken breasts — To ensure juicy and tender chicken, avoid overcooking. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
• Greek yogurt — Opt for full-fat Greek yogurt for a creamier and richer tzatziki sauce.

Tips & Tricks

• For added flavor, marinate the chicken overnight in the refrigerator.
• If you prefer a spicier kick, sprinkle some red pepper flakes on the grilled chicken before serving.
• Customize the toppings by adding Kalamata olives, roasted red peppers, or fresh herbs like mint or dill.
• Substitute the chicken with grilled shrimp or lamb for a different twist.
• Serve the Greek-American Pichanga with warm pita bread on the side for a complete meal.

Serving advice

Serve the Greek-American Pichanga as a main course for lunch or dinner. Accompany it with a side of warm pita bread and a refreshing Greek salad for a well-rounded meal.

Presentation advice

Arrange the sliced grilled chicken on top of the lemon-infused rice, allowing the vibrant colors of the tzatziki sauce, feta cheese, cherry tomatoes, and red onions to shine through. Garnish with fresh parsley for a pop of green.