Categories: Main Course

Ingredients

• 4 pieces flat bread or pitas
• 2 tomatoes, cut into wedges
• 1/2 small red onion, thinly sliced
• 3/4 cup crumbled Feta
• 1/4 cup kalamata olives, pitted 1
• 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried thyme
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 teaspoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 5 tablespoons extra-virgin olive oil
• 4 boneless, skinless chicken breasts, cut 2-3 in
• 1/2 cup plain yogurt
• 1 small cucumber, diced
• 1 1/2 tablespoons minced fresh dill

Directions

1. Heat oven to 200° F. Wrap the bread in foil and place in oven.

2. In a medium bowl, combine the tomatoes, onion, Feta, and olives.

3. In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.

4. Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.

5. Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken (without the liquid) to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.

6. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired.

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