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Categories:
olive oil lemon juice water Italian seasoning lemon zest oregano salt tomatoes cucumber green bell pepper red onion artichoke hearts garlic Bread chicken breasts
Viewed: 70 - Published at: 6 years agoIngredients
- 2/3 cup olive oil
- 3 tablespoons lemon juice, divided
- 3 tablespoons water
- 2 teaspoons Italian seasoning
- 4 teaspoons lemon zest, divided
- 1/2 teaspoon oregano
- salt and ground black pepper to taste
- 3 large tomatoes, seeded and thinly sliced
- 1 large English cucumber, thinly sliced
- 2 green bell pepper, cut into rings
- 1/2 small red onion, thinly sliced
- 1/4 cup artichoke hearts, drained and chopped
- 2 cloves garlic, pressed
- 4 pita bread rounds
- 4 chicken breasts, cut into bite-size pieces
Method
- Preheat grill for medium heat and lightly oil the grate.
- Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
- Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
- Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
- Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
- Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.
