Mediterranean Lemon Chicken Pita Bowls

Ingredients

• 1.5 Pound boneless skinless chicken breasts - 1 1/2 (pounds), Cut into 1-inch pieces.
• 4 Each pita bread - 4 (6-inch rounds), Four 6-inch rounds, warmed and cut into wedges.
• 1 Each English cucumber - 1 (large cucumber), One large cucumber, diced.
• 2 Cup grape tomatoes - 2 (cups), Halved before tossing into the bowl mixture.
• 0.75 Cup feta cheese - 3/4 (cup)
• 2 Each lemons - 2 (medium lemons), Zested and juiced for the marinade and vegetable mixture.
• 0.25 Cup extra-virgin olive oil - 1/4 (cup), Divided between marinade and vegetable mixture.
• 2 Count garlic - 2 (cloves), minced
• 1.5 Teaspoon dried oregano - 1 1/2 (teaspoons)
• 1 Teaspoon kosher salt - 1 (teaspoon), Divided between marinade and vegetable mixture.
• 0.5 Teaspoon black pepper - 1/2 (teaspoon), Divided between marinade and vegetable mixture.
• 0.25 Cup fresh parsley - 1/4 (cup), chopped

Instructions

1. Prep chicken and vegetables

   1. Using *separate cutting boards*, cut the chicken into 1-inch pieces, dice the cucumber, halve the grape tomatoes, mince the garlic, zest and juice the lemons, and chop the parsley.

2. Marinate the chicken

   2. In a mixing bowl, *whisk the marinade* with 2 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, garlic, oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken, *toss to coat*, and let stand for *10 minutes*.

3. Cook the chicken

   3. Heat a large skillet over *medium-high heat*. Add the chicken in a *single layer* and cook, stirring occasionally, until lightly browned and the thickest pieces reach *165°F*, about 6 to 8 minutes.

4. Warm the pita

   4. Transfer the chicken to a clean plate and *wipe the skillet clean*. Warm the pita rounds in the dry skillet until soft and lightly toasted, about *30 to 45 seconds per side*, then cut into wedges.

5. Make the cucumber-tomato mixture

   5. In a clean bowl, *toss the cucumber and grape tomatoes* with parsley, remaining olive oil, remaining lemon juice, remaining salt, and remaining black pepper until *bright and lightly coated*.

6. Assemble and serve

   6. Divide the cucumber-tomato mixture among bowls, then *add the lemon chicken*, pita wedges, and *top with feta*. Serve *warm with fresh crunch*.