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Saturday, April 18, 2015

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.

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