Pita Pockets with Greek Salad and Oregano Lemon Chicken Recipe

Name: Pita Pockets with Greek Salad and Oregano Lemon Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Lemon, Juiced; 1 teaspoon Oregano; Few Dashes Of Salt; Few Grinds Of Black Pepper; 4 whole Boneless, Skinless Chicken Breasts; 1/4 cups Olive Oil; 2 Tablespoons Red Wine Vinegar; 1 whole Lemon, Juiced; 1/2 teaspoons Sugar; Few Pinches Of Salt; Few Grinds Of Black Pepper; 2 whole Cloves Garlic, Minced; 1 teaspoon Oregano; 1 whole Head Of Romaine Lettuce, Chopped; 2 whole Tomatoes, Chopped And Seeded; 1 whole Cucumber, Chopped (and Peeled, If Desired); 1 whole Small Bell Pepper, Chopped; 1/2 whole Red Onion, Chopped; 4 ounces, weight Feta Cheese; 4 whole Whole Wheat Pita Pockets

Servings: persons

2 Tablespoons Olive Oil
1 whole Lemon, Juiced
1 teaspoon Oregano
Few Dashes Of Salt
Few Grinds Of Black Pepper
4 whole Boneless, Skinless Chicken Breasts
1/4 cups Olive Oil
2 Tablespoons Red Wine Vinegar
1 whole Lemon, Juiced
1/2 teaspoons Sugar
Few Pinches Of Salt
Few Grinds Of Black Pepper
2 whole Cloves Garlic, Minced
1 teaspoon Oregano
1 whole Head Of Romaine Lettuce, Chopped
2 whole Tomatoes, Chopped And Seeded
1 whole Cucumber, Chopped (and Peeled, If Desired)
1 whole Small Bell Pepper, Chopped
1/2 whole Red Onion, Chopped
4 ounces, weight Feta Cheese
4 whole Whole Wheat Pita Pockets

1
To marinate chicken: In a shallow baking dish, whisk together olive oil and lemon juice.
2
Continue to whisk and incorporate oregano, salt and pepper.
3
Place chicken in a dish and ensure it is coated on all sides.
4
Cover in plastic wrap and allow to rest in the refrigerator for at least 30 minutes.
5
Chicken can marinate up to 4 hours.
6
Meanwhile, make the dressing.
7
Whisk together olive oil, vinegar and lemon juice.
8
Continuing to whisk, add sugar, salt, pepper, garlic, and oregano.
9
Taste and adjust salt and pepper accordingly.
10
When chicken is done marinating, add to a grill that has been heated to medium-high heat.
11
Grill for 2-3 minutes on each side.
12
When cool enough to handle, cut into 1-inch chunks.
13
Toss the ingredients (except pita pockets) for the salad in a large bowl.
14
Toss with dressing and chicken chunks.
15
Stuff each pita pocket with equal portions of salad and chicken mixture.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Lemon, Juiced, 1 teaspoon Oregano, Few Dashes Of Salt, and more.

Yes, Pita Pockets with Greek Salad and Oregano Lemon Chicken falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pita Pockets with Greek Salad and Oregano Lemon Chicken

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