-
- Prep
- 35 min
-
- Total
- 50 min
-
- Serving
- 4
Ingredients
- ½ cup Woolwich Dairy Original Crumbled Goat Feta Cheese
- 4 pitas 4 small chicken breasts, pounded flat
- ½ cup hummus
- 2 tbsp olive oil
Rainbow Tomato & Radish Salsa
- 2 cups colourful heirloom tomatoes, sliced
- 1 cup radishes, thinly sliced
- ½ cup parsley, diced
- ¼ cup red onion, finely diced
- ½ lemon, juiced
- Pinch of salt
Mediterranean Mash-Up Marinade
- 2 tbsp olive oil
- ½ lemon, juiced
- 1 tbsp plain greek yogurt
- 2 tsp red wine vinegar
- 2 cloves of garlic
- Pinch of oregano
- Pinch of thyme
- Salt and pepper, to taste
Directions
- In a large freezer bag, combine all Mediterranean Mash-Up Marinade ingredients. Mix well. Add raw chicken breasts to marinade. Marinate for at least 30 minutes.
- While the chicken marinates, prepare the Rainbow Tomato & Radish Salsa. Slice the tomatoes and radishes, and dice the parsley and red onions. Place all Salsa ingredients in a bowl, except for the radishes, and incorporate well. Set the Salsa and radishes aside.
- Heat up the grill! Place the marinated chicken on the grill, cooking about 6 minutes per side, until the internal temperature reaches 165° F.
- While chicken is cooking, brush pitas with olive oil. Once chicken has been taken off of the grill, grill pitas for 1-2 minutes on each side, until warm and nicely marked.
- Cut cooked chicken into slices. Set aside. Mix radishes into salsa, stirring well. Set aside.
- It’s time to decorate your pita! For each pita, start with 2 tbsp of hummus, topped with sliced chicken breast and Rainbow Tomato & Radish Salsa. Finish with a generous sprinkle of salty, tangy Woolwich Dairy Original Crumbled Goat Feta Cheese on top.
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