Oven Roasted Greek Stuffed Pitas
Ingredients
The filling
-
1
medium
red onion
-
1
small
eggplant
-
2
count
Roma tomatoes
-
2
medium
green bell peppers
-
¾
lb.
boneless, skinless chicken breast
-
4
cloves
garlic
-
3
Tbsp
olive oil
-
3
Tbsp
lemon juice
-
½
Tbsp
dried oregano
-
1
tsp
salt
-
⅛
tsp
freshly cracked pepper
-
4
oz.
feta cheese
-
¼
bunch
fresh parsley
The pitas
Instructions
- Preheat the oven to 400ºF.
- Slice the red onion and bell pepper, and cut the eggplant and tomatoes into one-inch chunks.
- Place the vegetables in a large casserole dish.
- Slice the chicken into thin strips and add it to the casserole dish.
- Mince the garlic and mix it with olive oil, lemon juice, oregano, salt, and pepper in a small bowl.
- Pour the marinade over the chicken and vegetables, then toss to coat.
- Roast in the oven for 60 minutes, stirring every 20 minutes.
- After roasting, top with crumbled feta and chopped parsley.
- Stuff the mixture into pita pockets and enjoy warm.
Nutrition Facts (estimated)
Servings
8
Calories
224
Total fat
10g
Total carbohydrates
24g
Total protein
12g
Sodium
611mg
Cholesterol
0mg
You might also like