One-Pan Chicken Flatbreads

• 12 ounces boneless skinless chicken breasts
• 4 teaspoons lemon-pepper seasoning
• 1 tablespoon olive oil
• 4 pita bread
• 12 cup garlic hummus
• 12 cup plain Greek yogurt
• 12 cup grape tomatoes, halved
• 12 cup cucumber, chopped
• 14 cup onion, chopped
• 14 cup feta cheese, crumbled

1. Place chicken breast halves between pieces of plastic wrap.
2. Using the flat side of a meat mallet, pound each to 1/4-inch thickness.
3. Sprinkle with lemon-pepper seasoning.
4. In a very large skillet heat oil over medium-high heat.
5. Add chicken in batches; cook 2-3 minutes per side or until no longer pink in center (165*F).
6. Transfer to cutting board; let stand 2 minutes.
7. Cut into strips.
8. Carefully wipe skillet dry.
9. Add pitas to skillet; toast over medium-high heat 1-2 minutes each side.
10. In a small bowl combine hummus and yogurt.
11. Spread on pitas.
12. Top with chicken, tomatoes, cucumber, onion, and feta.
13. Sprinkle with parsley if desired.

chicken breasts, lemonpepper seasoning, olive oil, pita bread, garlic, yogurt, grape tomatoes, cucumber, onion, feta cheese

Taken from www.food.com/recipe/one-pan-chicken-flatbreads-511618 (may not work)