Greek Style Chicken and Vegetable Pitas
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2 tablespoons vegetable or olive oil
1 teaspoon dried oregano leaves, crushed
1/2 teaspoon ground cumin
1 1/2 pounds skinless, boneless chicken breast halves, cut into cubes
1/2 pint grape tomatoes
1 yellow squash or green zucchini, cut in half lengthwise, then into 1-inch slices
4 pita breads
- Stir lemon juice, oil, oregano, and cumin in bowl. Place chicken and 1/2 cup lemon mixture in another bowl and toss to coat. Add tomatoes and squash to remaining lemon mixture and toss to coat.
- Place chicken into pot. Set to STOVETOP HIGH. Cook uncovered 5–10 minutes or until chicken is browned, stirring constantly.
- Stir zucchini mixture into pot. Cover and cook 10–15 minutes or until zucchini is tender and chicken is cooked through.
- Divide chicken and zucchini mixture among pita breads.