This recipe is kind of like making tacos: there’s a bunch of individual ingredients to prep, but cooking is very simple. I like to make these kinds of recipes in stages when I have little pockets of time throughout the day. During naptime or the night before, shred the lettuce, chop the vegetables. Then the actual cooking and assembly is only 20 minutes or so. Just don’t marinate the chicken too early for this one. The lemon juice reacts very quickly with chicken; if it sits too long you’ll end up with mealy chicken.
2 boneless, skinless chicken breasts
2 Tablespoons freshly squeezed lemon juice
3 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 large leaves Romaine lettuce, finely shredded
1 cup grape tomatoes, halved
1/2 cup roughly chopped Kalamata or Greek olives
1/2 cup crumbled feta
1 Tablespoon Tahini (sesame seed paste–you can usually find it near the peanut butter in the grocery)
4 whole wheat pocketless pita
Squeeze 1 Tablespoon lemon juice over chicken, drizzle with 1 tsp olive oil, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let stand for 10 minutes.
Make dressing: whisk together 1 Tablespoon lemon juice and tahini until smooth. Pour in 2 Tablespoons olive oil in a steady stream, whisking as you pour. Consistency should be think, but pourable. Add water until you reach the desired consistency. Season with remaining salt and pepper.
Wrap pita in foil and place in oven or on the top rack of the grill above the off burner.
Warm while chicken cooks. Remove from heat.
Grill chicken on a grill pan (using remaining olive oil for pan) or over high heat on the grill for approx 5 minutes per side, until chicken is no longer pink in the middle. Remove from heat and let stand for 10 minutes. Slice chicken thinly across the grain.
Assemble the flatbreads: Top each flatbread with 1/4 each of lettuce, then chicken, dressing, tomatoes, cucumbers, olives and feta. Enjoy!