These quick chicken pitas are bright and healthy!


  • 2 chicken breasts, boneless and skinless
  • 1/2 tbsp. olive oil
  • 1/2 tsp. kosher salt, to coat chicken
  • 1/4 tsp. ground black pepper, to coat chicken
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried oregano
  • 1/2 cup cherry tomatoes, sliced in half (can also used fresh, diced tomatoes)
  • 1/2 cucumber, sliced lengthwise and then into quarters
  • 1/4 red onion, diced into small pieces
  • 2 leaves romaine lettuce, torn into bite-size pieces
  • 1/4 cup crumbled feta
  • 1 tbsp. balsamic vinegar
  • 4 whole whole wheat pita pockets, broken into individual pockets


  1. Season the chicken with the salt, pepper, and oregano.
  2. Heat the olive oil over medium-high heat. Once hot, add the chicken and cook until cooked through and golden brown on both sides.
  3. Remove the cooked chicken and chop into bite-size pieces.
  4. Combine the tomatoes, cucumber, red onion, lettuce, feta, balsamic vinegar, and remaining oregano in a medium mixing bowl.
  5. Add the chicken and toss the mixture until mixed well. Stuff the filling into the pita pockets and serve.
Servings: 4