Chicken with Greek-Style Vegetables

Grilled chicken with vegetables, topped with Greek salad dressing. The chicken cooks well in grill pans or panini makers, because it is cut into pita-sized pieces.

• Preparation Time: 30 mins
• Cooking Time: 14 mins
• Total Time: 44 mins
• Calories: 642 Calories

Ingredients

• 3 tablespoons water
• salt and ground black pepper to taste
• 2 teaspoons Italian seasoning
• ⅔ cup olive oil
• 2 cloves garlic, pressed
• 4 pita bread rounds
• ½ teaspoon oregano
• ½ small red onion, thinly sliced
• 1 large English cucumber, thinly sliced
• 3 tablespoons lemon juice, divided
• 4 teaspoons lemon zest, divided
• 3 large tomatoes, seeded and thinly sliced
• 2 green bell pepper, cut into rings
• ¼ cup artichoke hearts, drained and chopped
• 4 chicken breasts, cut into bite-size pieces

Recipe Instructions

Step 1

Preheat grill for medium heat and lightly oil the grate.

Step 2

Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.

Step 3

Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.

Step 4

Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.

Step 5

Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.

Step 6

Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 7

Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.