Greek Chicken Pitas


Serves: 4
Total Calories: 193

Ingredients

4 pieces pita bread
2 1/2 teaspoons red wine vinegar
1 tablespoon lemon juice
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
1/4 teaspoon pepper
1/4 cup olive oil
2 medium tomatoes, cut into wedges
1/2 small red onion, thinly sliced
3 ounces crumbled feta cheese
1/4 cup kalamata olives, slice in half lengthwise
4 boneless, skinless chicken breasts, cut into 4-inch pieces
1/2 cup plain Greek yogurt
1 small cucumber, finely diced or shredded
1 1/2 teaspoons dill weed

Directions:

Warm foil wrapped bread in a 250 degree oven. While bread is heating, in a large bowl combine: vinegar, juice, oregano, thyme and pepper. While whisking, add olive oil slowly until combined.

In a smaller bowl, combine tomatoes, onion, feta and olives. Pour 2 1/2 T. of the vinaigrette over the vegetables and toss. Set aside.

Add the chicken to the remaining vinaigrette and let sit 10 minutes (or up to an hour).

While chicken is resting, heat a grill pan on high. Grill chicken, turning halfway through, until cooked through (about 5-7 minutes total).

Meanwhile, combine last 3 ingredients in a small serving bowl.

To serve, spoon some sauce on each pita and top with chicken and the tomato salad

Nutritional Facts:

Serves: 4
Total Calories: 193
Calories from Fat: 158

This Greek Chicken Pitas recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.


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