Grilled Chicken Pitas

Name: Grilled Chicken Pitas
Ingredients: 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; Yogurt Sauce; 1 cup plain yogurt; 1 garlic clove, minced; 1/4 cup walnuts, finely chopped; 1 tablespoon olive oil

23 ingredients

11 steps

Ingredients

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
Yogurt Sauce
1 cup plain yogurt
1 garlic clove, minced
1/4 cup walnuts, finely chopped
1 tablespoon olive oil

Directions

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.