Greek Salad Pita Pockets with Grilled Chicken
Delicious Greek Salad Pita Pockets filled with grilled chicken and fresh veggies.
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
- black pepper
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
Pita
- 4 whole-wheat pitas halved and lightly toasted
Instructions
Cooking Instructions
- 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: 1pocketsCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg
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