1 medium red onion
1 small eggplant
2 roma tomatoes
2 medium green bell peppers
1 3/4 lb. chicken breast
4 cloves garlic
3 Tbsp olive oil
3 Tbsp lemon juice
1/2 Tbsp dried oregano
1 tsp salt
Freshly cracked pepper
4 oz feta cheese
1/4 bunch fresh parsley
4 whole pita breads (8 half round pockets)


1.Preheat the oven to 400 degrees. Slice the red onion and bell pepper. Cut the eggplant and tomatoes into one-inch chunks. Place the red onion, bell pepper, eggplant, and tomatoes into a large 9x13 inch casserole dish. Slice the chicken into very thin strips and then add to the casserole dish with the vegetables.
2.Mince the garlic and add it to a small bowl along with the olive oil, lemon juice, oregano, salt, and a generous helping of freshly cracked pepper (20-30 cranks of a pepper mill). Stir to combine then pour over the chicken and vegetables. Toss until everything is well coated in the dressing.
3.Roast the chicken and vegetables in the preheated oven for 60 minutes, stirring once every 20 minutes. After roasting, top with crumbled feta and roughly chopped fresh parsley. Stuff the mixture into the pita pockets and enjoy warm.

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