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
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Heat oven to 200° F. Wrap the bread in foil and place in oven.
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In a medium bowl, combine the tomatoes, onion, Feta, and olives.
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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.
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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.
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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.
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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.