GREEK CHICKEN PITAS
Marinated chicken, fresh vegetables, creamy feta cheese, tossed in a lemon garlic vinaigrette, stuffed in pillowy pita bread. Greek Chicken Pitas are the flavorful, healthy and easy weeknight dinner that will make you feel like you are vacationing in the Mediterranean.
Ingredients
- 2 Large Chicken Breasts
- 1 Pack Pita Bread
- 1 Stalk Romaine Lettuce
- 1/4 Cup Black or Kalamata Olives sliced
- 1/2 Cup Peas
- 1/4 Cup Red Onion sliced
- 1/2 Cup Feta Cheese crumbles
LEMON GARLIC VINAIGRETTE
- 1/2 Cup Avocado Oil Primal Kitchen
- 5 Tbsp Red Wine Vinegar
- 1 Lemon juiced
- 1 Tbsp Honey
- 3 Garlic Cloves minced
- 3 Tsp Oregano dried
- Salt and Pepper to Taste
Instructions
MAKE THE VINAIGRETTE
- To a mason jar or small storage container, add 1/2 cup avocado oil, 3 tbsp red wine vinegar, juice of 1 lemon, 3 minced garlic cloves, 1 tbsp honey, 3 tsp oregano, and salt and pepper to taste. Shake it up and refrigerate until ready to use.
PREP THE INGREDIENTS
- Cut two chicken breasts into bite sized nuggets and marinate in ¼ cup or about half of the Lemon Garlic Vinaigrette
- While the chicken is marinating, prep your salad ingredients. Wash and cut up your romaine lettuce and red onion. Cook your peas and drain the black olives.
- To a large bowl add your romaine (1 stalk), ¼ cup sliced black olives, ½ cup of sweet peas, ¼ cup of chopped red onion, and ½ cup of feta cheese. Add ¼ of the Lemon Garlic Vinaigrette and toss together.
- Strain off the excess vinaigrette before adding the chicken to the pan. Cook chicken medium/high heat for 5-7 minutes until cooked through and browned.
- Wrap your pitas in foil and place in the oven for about 3-5 minutes or until soft and warm. You can also heat them in the microwave for about 15-20 seconds if you prefer.
ASSEMBLE
- To your pita pocket or pita bread add the amount of chicken that your heart desires and top with the fresh greek salad.