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Greek Salad Pita Pockets with Grilled Chicken


Banana and Orange BOWL

33g Carbs / 28g Protein / 8g Fats / 311 kcal

Nutritional Value


100g chicken breast cutlets 1/tsp of lemon juice 6-10 sprays of oil spray 1/4 tsp dried oregano 1 small garlic cloves, minced, divided kosher salt Black pepper 1/4 cucumber, seeded, quartered, and thinly sliced yellow grape tomatoes, halved lengthwise red grape tomatoes, halved lengthwise A few slices of red onion, thinly sliced into half moons 30g crumbled feta A pinch of chopped fresh mint (or parsley) 3-4 black olives, halved (optional)  A splash of red wine vinegar 1 whole-wheat pitta, halved and lightly toasted

Cooking method

• Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2 cloves garlic. Pour mixture over chicken cutlets and let marinate 10 minutes. • Heat grill pan over high heat. Remove cutlets from marinade and season on both sides with salt and pepper. Grill until cooked through, 3 minutes per side. Let rest 5 minutes, then thinly slice. • In a large bowl, toss together cucumber, tomatoes, red onion, feta, and mint (and olives, if using). In a small bowl, whisk together red wine vinegar and remaining garlic clove. Slowly add remaining 4 tablespoons olive oil in steady stream, whisking constantly. Season with salt and pepper. Drizzle vinaigrette over salad and toss gently to combine. • Stuff each pita pocket half with grilled chicken and top with Greek salad. • Stove Top Method: Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper. • Microwave Method*: Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. If you want a softer texture, continue microwaving at 30-second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper. • Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium. • Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
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