Grilled Chicken Pitas

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 3 boneless skinless chicken breasts (about 1 1/2 pounds)
• 3 tablespoons fresh lemon juice
• 2 teaspoons fresh lemon juice
• 3 tablespoons soy sauce
• 1 garlic clove, minced
• 2 teaspoons dried oregano, divided
• 2 small tomatoes, finely chopped
• 1 cup feta cheese, crumbled
• 1/4 cup olive oil
• cooking spray
• 1 red onion, cut into thin rings
• 6 pita breads
• 1/2 head romaine lettuce, finely chopped
• 1 (10 5/8 ounce) jar kalamata olives, drained, halved and pitted
• 12 slices bacon, fried crisp
• alfalfa sprout
• salt
• fresh ground black pepper
• 1 cup plain yogurt
• 1 garlic clove, minced
• 1/4 cup walnuts, finely chopped
• 1 tablespoon olive oil

Recipe

• 1 combine 3 t lemon juice, soy sauce, garlic and 1 tsp of the oregano in a gallon ziploc bag. add the chicken, turn to coat.
• 2 allow the chicken breast to marinate for 30 minutes a room temperature or overnight in the refrigerator.
• 3 combine the tomatoes and feta cheese in a small glass dish. add the remaining 2 tsp lemon juice, olive oil and the remaining 1 tsp oregano.
• 4 stir to combine and allow to sit at room temperature for 30 minutes.
• 5 for the yogurt sauce, whisk together the yogurt, garlic, walnuts and olive oil. cover and refrigerate until ready to use.
• 6 preheat a grill pan to medium heat and coat with cooking spray.
• 7 grill the chicken breasts and onion rings for 8-10 minutes, turning frequently. (grill until chicken is no longer pink in the thickest portion of the breast.).
• 8 remove chicken and onion rings from pan and set aside to cool. slice the chicken into thin pieces.
• 9 to assemble the sandwiches, cut each pita in half and split.
• 10 place several slices of grilled chicken, 3-4 slivers of onion, 1 t of the tomato-feta mixture, lettuce, olives and 1-2 slices of bacon to each pita.
• 11 top with yogurt sauce and a wad of alfalfa sprouts. add salt and pepper, to taste.