Oven Roasted Greek Stuffed Pitas

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  1 Yellow Onion(110g)
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  1 Eggplant(458g)
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  2 Tomato(246g)
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  2 Bell Pepper(238g)
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  1 Chicken Breast, Boneless Skinless(204g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 Garlic(12g)
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Lemon Juice, Fresh
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  0.5 tbsp Oregano, Dried
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  1 tsp 1 tsp salt ($0.02)
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  0.1 tsp 1/8 Tsp Pepper (Freshly Cracked, $0.05)
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  4 oz Cheese, Feta, Crumbled
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  0 Parsley, Fresh(15g)
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  4 Bread, Pita(240g)

Instructions

1. 1Slice the onion and bell pepper into thin strips; cut the eggplant and tomato into 1-inch chunks. Slice the chicken breast into thin strips (¼-inch thick).
2. 2Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 6–8 minutes, stirring occasionally, until no longer pink in the center and internal temperature reaches 165°F. Transfer to a plate.
3. 3Add the onion, bell pepper, and eggplant to the same skillet over medium-high heat and cook 8–10 minutes, stirring every 2–3 minutes, until the eggplant is tender and the onion begins to soften.
4. 4Return the cooked chicken to the skillet. Add the tomato chunks, minced garlic, fresh lemon juice, dried oregano, salt, and pepper; cook 3–4 minutes over medium heat, stirring occasionally, until the tomatoes begin to break down.
5. 5Remove from heat and fold in the crumbled feta cheese and fresh parsley until evenly distributed throughout.
6. 6Divide the hot mixture evenly into 8 airtight containers while still warm, leaving ½-inch headspace for cooling. Seal and refrigerate.
7. 7Warm the pita bread in the skillet over medium heat, 1–2 minutes per side, until pliable and warmed through.
8. 8To serve, open each pita pocket and stuff with the chicken and vegetable filling using a slotted spoon to drain excess liquid.