Ingredients:

  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons lemon juice (30ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 teaspoon dried oregano (2g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1 pound boneless, skinless chicken breasts (450g)
  • 4 pita breads (approx. 6-7 inch diameter)
  • 1/2 cup hummus (120g)
  • 1 cup chopped cucumber (150g)
  • 1 cup chopped tomato (150g)
  • 1/2 cup thinly sliced red onion (75g)
  • 1/2 cup crumbled feta cheese (115g)
  • 1/4 cup Kalamata olives, pitted and halved (40g)
  • Optional: Fresh parsley or mint, chopped, for garnish

Instructions:

  1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken breasts and toss to coat. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours).
  2. While the chicken marinates, chop the cucumber, tomato, red onion, and olives. Crumble the feta cheese.
  3. Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  4. Let the grilled chicken rest for 5 minutes, then slice into thin strips.
  5. Warm the pita bread according to package instructions. Spread each pita pocket with hummus.
  6. Fill each pita pocket with sliced grilled chicken, cucumber, tomato, red onion, feta cheese, and olives.
  7. Garnish with fresh parsley or mint (if desired). Serve immediately and enjoy this pita sandwich!