Greek Chicken Salad Pita

• 12 ounces skinless, boneless chicken breast tenders
• 1 teaspoon no-salt-added Greek seasoning (such as Cavender's)
• 4 teaspoons olive oil, divided
• Cooking spray
• 1 (7-ounce) jar sliced roasted red bell peppers, drained
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh mint
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 whole wheat pita bread rounds, cut in half crosswise
• 4 romaine lettuce leaves
• 2/3 cup thinly sliced cucumber
• 3 tablespoons crumbled feta cheese

1. Sprinkle chicken with Greek seasoning.
2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 to 3 minutes on each side or until lightly browned.
3. Combine chicken and roasted bell peppers in a medium bowl.
4. Combine 1 tablespoon oil, lemon rind, and next 4 ingredients in a small bowl. Pour marinade over chicken mixture; toss gently. Let stand 15 minutes.
5. Line each pita half with 1 lettuce leaf and cucumber slices. Carefully fill each pita pocket with 1/2 cup chicken mixture. Sprinkle evenly with feta cheese.

skinless, nosalt, olive oil, cooking spray, red bell peppers, lemon rind, lemon juice, fresh mint, salt, freshly ground black pepper, whole wheat pita bread, cucumber, feta cheese

Taken from www.myrecipes.com/recipe/greek-chicken-salad-pita (may not work)