Oven Roasted Greek Stuffed Pitas
These Oven Roasted Greek Stuffed Pitas are an easy make ahead lunch with big flavor and little effort.
Servings: 8 1/2 round pocket each
Calories: 224kcal
Ingredients
- 1 medium red onion $0.95
- 1 small eggplant $1.71
- 2 Roma tomatoes $0.55
- 2 medium green bell peppers $1.58
- 3/4 chicken breast one boneless & skinless, $1.75
- 4 cloves garlic $0.32
- 3 Tbsp olive oil $0.48
- 3 Tbsp lemon juice $0.13
- 1/2 Tbsp dried oregano $0.15
- 1 tsp salt $0.02
- 1/8 tsp pepper freshly cracked, $0.05
- 4 oz. feta cheese $1.74
- 1/4 bunch fresh parsley $0.19
- 4 pita breads whole (8 half round pockets), $1.33
Instructions
- Preheat the oven to 400ºF. Slice the red onion and bell pepper. Cut the eggplant and tomatoes into one-inch chunks. Place the red onion, bell pepper, eggplant, and tomatoes into a large 9x13 inch casserole dish. Slice the chicken into very thin strips and then add to the casserole dish with the vegetables.
- Mince the garlic and add it to a small bowl along with the olive oil, lemon juice, oregano, salt, and a generous helping of freshly cracked pepper (20-30 cranks of a pepper mill). Stir to combine then pour over the chicken and vegetables. Toss until everything is well coated in the dressing.
- Roast the chicken and vegetables in the preheated oven for 60 minutes, stirring once every 20 minutes. After roasting, top with crumbled feta and roughly chopped fresh parsley. Stuff the mixture into the pita pockets and enjoy warm.
See how we calculate recipe costs here.
Notes
*I buy my chicken breast when they're on sale and save them in my freezer for later.
Nutrition
Serving: 1serving | Calories: 224kcal | Carbohydrates: 24g | Protein: 12g | Fat: 10g | Sodium: 611mg | Fiber: 5g