Greek Lemon & Chicken Strata
Fans of Greek food will love this creative twist on the traditional strata.
- Prep time: 20 min
- Makes: 9 servings
- Cook time: 40 min
PER SERVING (1/8th recipe)
- Fat.9 g
- Saturated Fat.5 g
- Cholesterol.88 mg
- Carbohydrates.27 g
- Fibre.2 g
- Sugars.4 g
- Protein.22 g
- Sodium.670 mg
- Potassium*.154 mg
|2 cup / 500 g||Naturegg Omega Plus liquid eggs, well shaken|
|1 cup / 250 ml||plain yogurt|
|1/4 cup / 50 ml||lemon juice|
|2||cloves of garlic, minced|
|1 tbsp / 15 ml||dried oregano leaves|
|2 tsp / 10 ml||finely grated lemon zest|
|1/2 tsp / 2 ml||each salt and pepper|
|6 cup / 1.5 L||cubed pita bread (about 4 thick 6-inch/15 cm pitas or flatbreads)|
|3 cup / 750 ml||shredded rotisserie chicken (about 1/2 chicken, skin removed)|
|1||sweet bell pepper, cubed|
|1||small red onion, chopped|
|1 cup / 250 ml||crumbled feta cheese|
|1/4 cup / 50 ml||chopped black olives (optional)|
|Tzatziki sauce (optional)|
Whisk the eggs with the yogurt, lemon juice, garlic, oregano, lemon zest, salt and pepper until well combined.
Toss the pita with the chicken, bell pepper, onion, feta and olives (if using). Pour the egg mixture over top; toss until well combined. Scrape the strata mixture into an 9 x 13-inch (3 L) greased baking dish. Let stand for 15 minutes (or overnight).
Preheat the oven to 350°F (180°C). Bake, uncovered, for 40 minutes or until golden and set. Serve with tzatziki sauce on the side (if using).
For added fibre, use whole-wheat pitas.
Replace the rotisserie chicken with leftover, cooked cubed chicken.
Naturegg Omega Plus
Lower in cholesterol and fat than regular eggs.Learn More