Grilled Chicken Pitas

This was a light, refreshing chicken dinner. Surprisingly, I based this off of a Paula Deen recipe (light and refreshing aren’t usually adjectives used to describe her recipes). I left out the yogurt sauce completely and used a greek vinaigrette instead. I also omitted the bacon. The marinade added great flavor to the chicken and the tomato-feta topping was right up my alley. And, grilling the red onions gave it a delicious twist.

Start with the marinade…

Combine 3 tablespoons lemon juice with 3 tablespoons soy sauce.
Add 2 cloves of minced garlic.
Add 1 teaspoon oregano.
Stir to combine.

Add 1 package of thinly sliced chicken breasts.
Turn to coat all sides.

Cover with plastic wrap and refrigerate for a minimum of 30 minutes (the longer the better in this case…don’t leave it longer than overnight though).

While the chicken is marinating, prep the veggies…

Preheat your grill pan (or Cuisinart Griddler) to medium.
Thinly slice 1 red onion.
Pit and halve some kalamata olives.

Cut up some romaine lettuce (or buy a bag of it already chopped).
Finely chop 2 tomatoes.

Combine the tomatoes with 1 cup of crumbled feta cheese.

Add 2 teaspoons lemon juice, 1/4 cup EVOO, and 1 teaspoon oregano.

Stir to combine.

Allow the tomato-feta topping to mingle for at least 30 minutes.
When the chicken is done marinating, grill it until cooked through, about 10 minutes total.
Add the red onions to the grill pan as well, and cook until grill marks appear.