Greek Chicken Pitas
- 8 boneless skinless chicken thighs
- 2 lemons
- 1 cup Greek salad dressing
- 1 tablespoon Greek seasoning
- 1 tablespoon white wine vineger
- 1 cucumber seeded, peeled and diced
- 2 diced Roma tomatoes
- 1 cup shredded lettuce
- 1 diced sweet red pepper
- 1/2 cup finely diced red onion
- 4 oz feta cheese
- 12 pitted chopped greek olives (optional)
- 8 whole wheat pitas with pockets (ok to use white or other flavored pitas)
- To make the marinade simply mix greek dressing, greek seasoning, white wine vineger and the zest and juice of one lemon then whisk together and pour over chicken in gallon size ziploc and put in the fridge for 1 to 2 hours. When your ready to grill the chicken (grill pan will work too) preheat oven to 250 degrees and put in the pitas wrapped in aluminum foil. In a serving bowl mix together the cucumber, lettuce, red pepper, red onion, olives and the zest of the other lemon. When the chicken is ready to take off the grill, place on serving platter, and cover with the juice of 1 lemon. Place aluminum foil over it and let it rest for 10 minutes. Right before serving simply slice the chicken on cutting board and return it to the platter.
chicken thighs, lemons, salad dressing, seasoning, white wine vineger, cucumber, tomatoes, shredded lettuce, sweet red pepper, red onion, feta cheese, greek olives, whole wheat pitas
Taken from www.epicurious.com/recipes/member/views/greek-chicken-pitas-50075073 (may not work)