Pita Pockets with Greek Salad and Oregano Lemon Chicken

• 2 Tablespoons Olive Oil
• 1 whole Lemon, Juiced
• 1 teaspoon Oregano
• Few Dashes Of Salt
• Few Grinds Of Black Pepper
• 4 whole Boneless, Skinless Chicken Breasts
• 1/4 cups Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 whole Lemon, Juiced
• 1/2 teaspoons Sugar
• Few Pinches Of Salt
• Few Grinds Of Black Pepper
• 2 whole Cloves Garlic, Minced
• 1 teaspoon Oregano
• 1 whole Head Of Romaine Lettuce, Chopped
• 2 whole Tomatoes, Chopped And Seeded
• 1 whole Cucumber, Chopped (and Peeled, If Desired)
• 1 whole Small Bell Pepper, Chopped
• 1/2 whole Red Onion, Chopped
• 4 ounces, weight Feta Cheese
• 4 whole Whole Wheat Pita Pockets

1. To marinate chicken: In a shallow baking dish, whisk together olive oil and lemon juice.
2. Continue to whisk and incorporate oregano, salt and pepper.
3. Place chicken in a dish and ensure it is coated on all sides.
4. Cover in plastic wrap and allow to rest in the refrigerator for at least 30 minutes.
5. Chicken can marinate up to 4 hours.
6. Meanwhile, make the dressing.
7. Whisk together olive oil, vinegar and lemon juice.
8. Continuing to whisk, add sugar, salt, pepper, garlic, and oregano.
9. Taste and adjust salt and pepper accordingly.
10. When chicken is done marinating, add to a grill that has been heated to medium-high heat.
11. Grill for 2-3 minutes on each side.
12. When cool enough to handle, cut into 1-inch chunks.
13. Toss the ingredients (except pita pockets) for the salad in a large bowl.
14. Toss with dressing and chicken chunks.
15. Stuff each pita pocket with equal portions of salad and chicken mixture.

olive oil, lemon, oregano, dashes, black pepper, chicken breasts, olive oil, red wine vinegar, lemon, sugar, salt, black pepper, garlic, oregano, tomatoes, cucumber, bell pepper, red onion, cheese, whole wheat pita pockets

Taken from tastykitchen.com/recipes/main-courses/pita-pockets-with-greek-salad-and-oregano-lemon-chicken/ (may not work)