Greek Stuffed Pita Pockets

• 2 whole Large Boneless, Skinless Chicken Breasts
• 2- 1/2 cups Grape Tomatoes Sliced
• 2 cups Cucumbers Sliced
• 1/4 cups White Onion, Diced
• 2 Tablespoons Sliced Kalamata Olives
• 1 Tablespoon Olive Oil Plus A Bit More For Your Skillet
• 1 teaspoon Black Pepper
• 1 teaspoon Lemon Zest
• 1 Tablespoon Dried Oregano
• 1 teaspoon Shallot Salt
• 4 whole Pita Pockets
• Feta Cheese, As Desired For Garnish

1. Prepare the chicken breast: Add a splash of oil into a skillet over medium heat and warm it.
2. Salt and pepper both sides of the chicken breasts and place them in the skillet over a medium heat.
3. Cover loosely with aluminum foil and cook for about 10 minutes on each side or until fully cooked (time will depend on the thickness of the chicken breasts).
4. Remove from heat.
5. Add tomatoes, cucumber, onion, olives, olive oil, black pepper, lemon zest, oregano and shallot salt to a bowl and mix well.
6. This can be done overnight or ahead of time to allow the flavors to blend.
7. Once your chicken is cooked, allow it to cool a bit so you can handle it.
8. Chop it into small bite-sized pieces.
9. Heat the pita pockets in the microwave for 30 seconds and fill them with warm chicken, the tomato and cucumber salad and a sprinkling of feta cheese.

chicken breasts, grape tomatoes, cucumbers, white onion, olives, olive oil, black pepper, lemon zest, oregano, shallot salt, feta cheese

Taken from tastykitchen.com/recipes/main-courses/greek-stuffed-pita-pockets/ (may not work)