Chicken Pita Pockets
with a Garlicky Feta Spread & Greek Salad
Pita pockets are sandwich superheroes. They’re light, fluffy, and hold pretty much anything you want in their roomy pockets—so if you’re going to make a pita sandwich, it better be fully loaded. This one does not disappoint: The whole wheat pitas are stuffed with a creamy feta spread, lemony chicken, and a crunchy Greek salad. Oh, and one more beautiful thing? We’re sending fully-cooked chicken breasts so you’ll spend less time in the kitchen—this recipe takes just 15 minutes from start to finish. Talk about pita perfection!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Roma Tomato
1 unit
Persian Cucumber
1 unit
Shallot
1 unit
Lemon
1 clove
Garlic
4 tablespoon
Sour Cream
(Contains Milk)
½ cup
Feta Cheese
(Contains Milk)
9 ounce
Standard Meat™ Cast-Iron Seared Chicken Breasts
2 unit
Whole Wheat Pitas
(Contains Wheat)
Not included in your delivery
4 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry all produce. • Cut tomato into ½-inch-thick wedges. Trim and halve cucumber lengthwise; thinly slice crosswise into halfmoons. Halve, peel, and thinly slice shallot. Zest and halve lemon. Peel and grate or mince garlic.
• In a small bowl, combine tomato, cucumber, half the shallot, juice from half the lemon, and a drizzle of olive oil. Season with salt and pepper. • In a separate small bowl, combine sour cream, feta, a large drizzle of olive oil, and a pinch of garlic. Season with salt and pepper.
• Thinly slice chicken* crosswise. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining shallot; cook, stirring, for 1 minute. • Stir in chicken, lemon zest, remaining garlic, juice from remaining lemon, and pepper. Cook, stirring, until chicken is warmed through, 1-2 minutes. Turn off heat.
• Microwave pitas until warm and pliable, 10-15 seconds; halve crosswise to create pockets. Spread insides of pita pockets with feta spread, then fill with as much chicken and salad as will fit. • Divide pita pockets between plates. Serve any remaining chicken and salad on the side.
