AUG
11

Grilled Chicken Greek Pita Pockets

Lunch, Sandwiches | 1 comment

Back to school is just around the corner, if your kids haven’t started already. That means it is time to start packing school lunches again and time to think about what I’m going to eat for my midday meal while the kids are at school.

Something I have been doing lately is grilling chicken ahead of time and keeping it in the fridge for a couple of days to use in various easy lunch meals. I’ve also been stocking the kitchen with pita pockets because I’ve discovered how much I like a “sandwich” stuffed inside pita bread as opposed to regular sandwich bread all of the time.

Grilled Chicken Greek Pita Pockets

Pita pocket recipes, like these Grilled Chicken Greek Pita Pockets, are perfect for moms to enjoy at home for lunch while the kids are at school.  I love this recipe because most of the ingredients are usually on hand in my pantry or refrigerator.

Grilled Chicken Greek Pita Pockets take almost no time to prepare, especially if you grill the chicken ahead of time. Then, stuff the chicken along with artichoke hearts, baby spinach, cucumber, kalamata olives, roasted red peppers, and feta cheese. Then drizzle with Marzetti®Simply Dressed® Greek Feta Salad Dressing.

So moms, while the kids are away at school, treat yourself to something a little extra special at lunch time and enjoy a few minutes of peace and quiet.

What are your favorite easy lunch solutions?

Grilled Chicken Greek Pita Pockets

The amount of each ingredient you use is up to you. Use as little or as much of the listed veggies as you would like.

Print Save Recipe

Ingredients:

2 boneless, skinless Chicken Breasts
Marzetti® Simply Dressed® Lemon Vinaigrette
Artichoke Hearts, quartered
Baby Spinach
Sliced Cucumber
Kalamata Olives
Roasted Red Peppers, cut into strips
Feta Cheese
Marzetti®Simply Dressed® Greek Feta Salad Dressing
6 pita bread pockets

Directions:

Pour the Marzetti® Simply Dressed® Lemon Vinaigrette over the chicken in a zip top bag and marinade the chicken for 4-6 hours, or overnight. Drain the chicken from the marinade. Grill the chicken over medium heat until done, turning part way through. Allow to cool, and then slice.

Fill pita pockets with grilled chicken and remaining ingredients, in whatever proportions you prefer. Top with crumbled feta cheese and Marzetti®Simply Dressed® Greek Feta Salad Dressing.


I have been invited to participate in a Marzetti ambassador program. This post is sponsored by Marzetti® and product has been provided by them. The opinions and ideas expressed here are my own. Follow Marzetti® on Pinterest.

AUG
06

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Mexican | no comments

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AUG
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Main Dish, Poultry, Rice | 2 comments

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AUG
01

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Cinnamon Brown Sugar Peach Syrup

Sauces | no comments

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