Chicken Pita
Ingredients
Chicken
- 2 lb Chicken Thigh
- 1/2 cup Low Sodium Soy Sauce
- 4 tbsp Honey
- 1 tbsp Sesame Oil
- 4 cloves Garlic minced
- 1 tbsp Ginger grated
Salad
- 1 bunch Parsley chopped
- 1 Large Cucumber diced
- 1/4 cup Red Onion sliced
- 1 container Cherry Tomatoes halved
- 1/4 cup Kalamata Olives
- 1 15oz can Garbanzo Beans
- 5 oz Feta crumbled
Dressing
- 1/4 cup White Vinegar
- 1/2 cup Olive Oil
- 1 Lemon juiced
- 1/4 cup Greek Yogurt
- pinch Sea Salt
- 1 clove Garlic minced
Steps
- Prepare chicken marinade by mixing soy sauce, honey, sesame oil, garlic, and ginger. Cut chicken thighs in half and marinate for at least 1 hour.
- Bake the chicken at 425 for 30 minutes, or until cooked through.
- In a large bowl, combine chopped parsley, cucumber, red onion, cherry tomatoes, olives, garbanzo beans, and feta. Chopped up the cooked chicken and mix in.
- For the dressing, blend together the vinegar, olive oil, lemon juice, Greek yogurt, sea salt, and garlic.
- Scoop the chicken salad in a pocket pita and top with dressing to serve.
