Oven Roasted Greek Stuffed Pitas

• •
  Yellow Onion
• •
  Eggplant
• •
  Tomato
• •
  Bell Pepper
• •
  Chicken Breast, Boneless Skinless

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

• •
  Garlic(240g)
• •
  Olive oil(45g)

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

• •
  Lemon Juice, Fresh(45g)
• •
  Oregano, Dried(8g)
• •
  1 tsp salt ($0.02)
• •
  1/8 Tsp Pepper (Freshly Cracked, $0.05)
• •
  Cheese, Feta, Crumbled(113g)
• •
  Parsley, Fresh
• •
  Bread, Pita

Instructions

1. 1Slice the onion and bell pepper into thin strips; cut the eggplant and tomato into 1-inch chunks. Preheat a large skillet or Dutch oven to medium-high heat with 2 tablespoons of olive oil.
2. 2Slice the chicken breast into thin strips (¼-inch thick). Add the chicken to the hot skillet 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. 3In the same skillet, add the onion, bell pepper, and eggplant; cook 8–10 minutes over medium-high heat, stirring every 2–3 minutes, until the eggplant is tender and the onion begins to soften.
4. 4Add the tomato chunks and cooked chicken back to the skillet. Mince the fresh garlic and stir it in along with 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, salt, and pepper; cook 3–4 minutes over medium heat until the tomatoes begin to break down.
5. 5Remove from heat and fold in the crumbled feta cheese and fresh parsley until evenly distributed.
6. 6Divide the hot mixture evenly into 8 airtight containers while still warm, leaving ½-inch headspace for cooling.
7. 7Warm the pita bread in the skillet over medium heat, 1–2 minutes per side, until pliable.
8. 8To serve, open each pita pocket and stuff with the chicken and vegetable filling using a slotted spoon to drain excess liquid.