Greek Chicken Pitas


Greek Chicken Pitas
The Cookin' Chemist Original, marinade fromĀ The Black Peppercorn

Ingredients:
For the Chicken Marinade:
4-6 boneless, skinless chicken breasts
1/3 cup olive oil
1/4 cup red wine vinegar
1 lemon, juiced
4 garlic cloves, minced
1 Tbsp. oregano
2 tsp. thyme
1 tsp. salt
1 tsp. ground black pepper

For the Pitas:
4-6 whole wheat pitas
1/2 to 1 cup of hummus
1 colored bell pepper, chopped
1/2 red onion, thinly sliced
1/2 cup kalamata olives, chopped
1/2 to 1 cup of tzatziki sauce
1 pkg. feta cheese

Mix all the marinade ingredients in a bowl. Pour into a plastic bag and add the chicken. Refrigerate and marinade the chicken for at least 1 hour, up to overnight. When ready to grill, discard the marinade and grill chicken as desired. Let rest for several minutes after grilling then chop into bite-sized pieces.

Top pitas with hummus (amount as desired). Layer with chopped vegetables and chicken. Top with tzatziki sauce and feta (also amounts as desired). Enjoy!