Greek Salad Pita Pockets with Grilled Chicken
Delicious Greek Salad Pita Pockets with Grilled Chicken, perfect for a light meal.
Equipment
- grill pan
Ingredients
Chicken and Marinade
- 1 lb. chicken breast cutlets
- 2 Tbsp. lemon juice Juice of ½ lemon
- 6 Tbsp. extra-virgin olive oil Divided
- 1 tsp. dried oregano
- 3 small garlic cloves, minced Divided
- kosher salt To taste
- black pepper To taste
Salad
- 1 cucumber Seeded, quartered, and thinly sliced
- ½ pt. yellow grape tomatoes Halved lengthwise (¾ cup)
- ½ pt. red grape tomatoes Halved lengthwise (¾ cup)
- ½ red onion Thinly sliced into half moons (¾ cup)
- ½ cup crumbled feta
- ¼ cup chopped fresh mint Or parsley
- ¼ cup pitted Kalamata olives Halved (optional)
- 2 Tbsp. red wine vinegar
Pitas
- 4 whole-wheat pitas Halved and lightly toasted
Instructions
Preparation
- Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2 cloves garlic. Pour mixture over chicken cutlets and let marinate 10 minutes.
- Heat grill pan over high heat. Remove cutlets from marinade and season on both sides with salt and pepper. Grill until cooked through, 3 minutes per side. Let rest 5 minutes, then thinly slice.
- In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using). In a small bowl, whisk together red wine vinegar and remaining garlic clove. Slowly add remaining 4 tablespoons olive oil in steady stream, whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
- Stuff each pita pocket half with grilled chicken and top with Greek salad.
Nutrition
Serving: 1pita halfCalories: 400kcalCarbohydrates: 34gProtein: 29gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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