Greek lemon chicken pita plates

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Boneless skinless chicken tenders1 1/2 lb
• Plain pita breads made without milk, egg, soy or sesame4
• English cucumber1
• Grape tomatoes1 pint
• Romaine hearts2
• Pitted Kalamata olives1/2 cup
• Lemons2
• Garlic cloves2
• Extra-virgin olive oil3 tbsp
• Dried oregano2 tsp
• Red wine vinegar1 tbsp

How dinner comes together

1. 1

   Whisk the zest and juice of one lemon with the grated garlic, oregano, 2 tablespoons olive oil, 1/2 teaspoon salt and black pepper.

2. 2

   Toss half the lemon dressing with the chicken while you quarter the cucumber, halve the tomatoes and chop the romaine.

3. 3

   Whisk the remaining dressing with the vinegar and remaining oil. Toss it with the cucumber, tomatoes, romaine and olives.

4. 4

   Heat the skillet over medium-high. Cook the chicken in one layer until browned and the thickest tender reaches 165°F, 4–5 minutes per side.

5. 5

   Warm the pitas in the dry skillet for about 30 seconds per side, then cut each into quarters. Cut the remaining lemon into wedges.

6. 6

   Arrange the chicken, salad, warm pita and lemon wedges in separate piles so everyone can build a plate or pita pocket.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Wheat

Equipment

• Large skillet
• Mixing bowl
• Instant-read thermometer