Serves: 4
Total Calories: 193
Warm foil wrapped bread in a 250 degree oven. While bread is heating, in a large bowl combine: vinegar, juice, oregano, thyme and pepper. While whisking, add olive oil slowly until combined.
In a smaller bowl, combine tomatoes, onion, feta and olives. Pour 2 1/2 T. of the vinaigrette over the vegetables and toss. Set aside.
Add the chicken to the remaining vinaigrette and let sit 10 minutes (or up to an hour).
While chicken is resting, heat a grill pan on high. Grill chicken, turning halfway through, until cooked through (about 5-7 minutes total).
Meanwhile, combine last 3 ingredients in a small serving bowl.
To serve, spoon some sauce on each pita and top with chicken and the tomato salad
This Greek Chicken Pitas recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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