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1 cup marinated artichoke hearts, drained and chopped. 1/2 cup crumbled feta cheese. 1/2 cup thinly sliced green onions.
1 tablespoon lemon juice. 1 teaspoon salt. 1/2 teaspoon ground black pepper. 2 (6 inch) whole wheat pita breads, split and toasted. 4 ounces roasted chicken breast, sliced.
Add all ingredients to list. Mediterranean Chicken Pita. Ingredients. For the grilled chicken. 1/8 cup (30 ml) olive oil, plus more for brushing; 1/2 medium lemon, juiced; 1 clove garlic; 3/4 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 pound (455 grams) boneless, skinless chicken breasts; For the yogurt sauce.
Step 1. Preheat grill to medium-high. Brush chicken with oil; season with salt and pepper. Brush grates with oil. Grill chicken, turning once, until cooked through. In a large bowl, toss together the tomatoes, onion, oil, and 1/4 teaspoon each salt and pepper.
Add the chicken and parsley and toss to combine. Split the pitas to make 4 rounds. That’s what these Mediterranean Chicken Pitas are for us. They’re so easy to make and even easier to devour. The Mediterranean filling is full of flavor and texture, including the creamy feta, crunchy cucumber and red onion, tart fresh tomatoes, and the savory chicken.
In a large bowl, whisk together the cumin, turmeric, garlic powder, paprika, allspice, and vegetable oil. Add the diced chicken pieces and toss well to coat. Heat a large skillet over medium-high heat. Once the pan is hot, add the chicken in a single layer and allow it cook for 2 minutes undisturbed. Drizzle the Garlic Aioli down the center of each pita bread, top with the chicken slices and then with the vegetable slices.
Sprinkle with more fresh herbs. Fold the sides of the pita over the chicken and vegetables, to form a wrap. Wrap the second bottom half of the pita wrap in parchment paper or aluminum foil and serve. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes.
In a large bowl, combine the chicken, tomatoes, cucumber and onion. In a small bowl, whisk the vinegar, oil, oregano, mint and salt. Pour over chicken mixture; toss gently. Cover and refrigerate for at least 1 hour.
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