Receta Pita Pockets with Greek Salad and Oregano Lemon Chicken

• FOR THE CHICKEN:
• 4 boneless, skinless chicken breasts
• Juice of 1 lemon
• 2 Tbsp olive oil
• 1 tsp dried oregano
• Few pinches salt
• Few grinds black pepper
• FOR THE DRESSING:
• 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp oregano
• 1/2 tsp sugar
• Few pinches salt
• Few grinds black pepper
• FOR THE SALAD:
• 1 head of Romaine lettuced, chopped
• 1 cucumber, chopped (and peeled, if you prefer)
• 2 tomatoes, chopped and seeded
• 1 small bell pepper, chopped
• 1/2 red onion, chopped
• 4 oz feta cheese, crumbled
• 4 whole wheat pita pockets

Direcciones