Pita Pockets With Grilled Chicken

• 1 pound Chicken Cutlets
• 2 tablespoons Lemon juice of
• 6 tablespoons Olive Oil
• 1 teaspoon Oregano dried
• 3 teaspoons Garlic divided, minced
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 Cucumber seeded, quartered, thinly sliced
• 1 pint Grape Tomatoes halved lengthwise
• 1 Red Onion halved, sliced into half moons
• 1/2 cup Feta Cheese crumbled
• 1/4 cup Mint fresh
• 1/4 cup Kalamata Olives pitted, halved
• 2 tablespoons Red Wine VInegar
• 4 Pitas halved, lightly toasted

1. 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. 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. 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. Slowly add remaining 4 tablespoons olive oil in steady stream, whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine.
4. 4. Stuff each pita pocket half with grilled chicken and top with Greek salad.

chicken, lemon juice of, olive oil, oregano, garlic, salt, pepper, cucumber, red onion, feta cheese, mint fresh, red wine vinegar, pitas halved

Taken from www.epicurious.com/recipes/member/views/pita-pockets-with-grilled-chicken-5ab7e28faf0fb655277f8ba7 (may not work)