This Recipe of the Week is a protein packed option that is great as a lunch or dinner! It can be prepared ahead of time or on the go. If you’re planning on preparing it ahead of time we suggest mixing all of the ingredients together in a plastic tupperwear, then place the pita and a fork in a ziplock container and stuff the pita right before eating. This way the pita doesn’t get too mushy and you’re ready to enjoy a fresh, delicious and energy packed meal wherever you are!
Prep time: 20 min. Cook time: 25 min.
1 lb CHICKEN BREAST, BONELESS, ROASTED, broiler/fryer, meat only
2 tbsp LEMON JUICE, Bottle
1 tsp OREGANO, DRIED
3 clove GARLIC, RAW
1 cucumber CUCUMBER W/PEEL, RAW, 8.25”
1.5 cup TOMATO, RED, RIPE, RAW, CHERRY, year round average, cherry
3/4 cup ONION, RAW, sliced
1/2 cup FETA CHEESE, CRUMBLED (There are low sodium options out there!)
1/4 cup PEPPERMINT LEAF, FRESH
4 pita BREAD, PITA, WHOLE WHEAT, 10.2 cm dia (We recommend finding a whole wheat wrap that has as little sodium as possible.)
2 tbsp OLIVE OIL
2 tbsp RED WINE VINEGAR, Organic
1. 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.
2. 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.
3. 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. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently
4. Stuff each pita pocket half with grilled chicken and top with Greek salad