Mediterranean Lemon Chicken Pita Bowls

Prepare chicken separately from salad vegetables and reserve half the lemon zest and juice for each. Use a 12-inch skillet and separate boards. Cut chicken into 1-inch pieces and prepare cucumber, tomatoes, garlic and parsley; wash hands and clean raw-chicken utensils.

Coat chicken with half the oil and lemon, all garlic and oregano, three-quarters of the salt and half the pepper; refrigerate for 10 minutes. Keep all remaining dressing ingredients separate for the vegetables.

Cook uncrowded chicken batches until the largest pieces reach 165°F at the center, about 6–8 minutes per batch. Use medium-high heat and divide marinade across batches. Lower heat if garlic browns too quickly; transfer with clean utensils to a clean covered plate.

Warm pita in the cleaned, dry skillet until pliable, about 30–45 seconds per side. Turn off heat and cool skillet enough to wipe residue safely using a paper towel held in tongs, then return to medium heat. Keep breads under a clean towel and cut into wedges.

Toss cucumber, tomatoes and parsley with the reserved oil, lemon, salt and pepper in a clean bowl. This dressing must not have touched raw chicken.

Serve the cooked chicken, dressed vegetables, pita wedges and feta, sharing all components evenly. Serve promptly.