Sometimes you need to mix it up! Having the same thing for dinner can get a bit old after a while. So, last night I made a Chicken and Vegetable Pita which went over quite well at my house. Everyone loves food that can be eaten with your hands and who doesn’t like a stuffed pita?
This recipe is so easy because there are only a few different ingredients but tastes so fresh and amazing. I even make my own Spiced Jalapeno Yogurt Sauce which I will share with you tomorrow! The chicken is very light and fresh with the lemon juice and the vegetables are also grilled so they maintain crunch but have another depth of flavor. I love feta cheese, so good! Everything stuffed in a pita is so healthy but feel free to serve this over lettuce as a salad to rid yourself of the carb factor.
1/2 lb chicken, diced
1 tablespoon oil
4 pitas, cut in half
1 large red onion, cut into long slivers
1 clove of garlic, minced
1/2 cup cherry tomatoes, cut in half
1/2 cucumber, diced
1/2 eggplant, cut into 2 inch cubes (feel free to add or substitute any vegetables you like, I added zucchini to mine)
1/2 cup feta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons vegetable oil
6 tablespoons lemon juice
1 tablespoon soy sauce
2 clove garlic, minced
1 teaspoon oregano
Marinade the diced chicken for one hour in the marinade or overnight.
Cook the marinated chicken on medium high until it is fully cooked and set aside in a plate.
Add oil to the pan and sauté the onions, garlic and eggplant until cooked and combine with the chicken that is set aside. Add the tomatoes and cucumbers to the mix and stuff each pita. Add the Spiced Jalapeno Yogurt Sauce and feta cheese to each pita and serve.