Ingredients
- 2 cups Josie’s Organics Baby Arugula
- 1 lb. Chicken Breasts, boneless and skinless
- 2 tbsp. Fresh Rosemary Leaves, chopped
- 2 tbsp. Olive Oil
- 2 tbsp. Butter
- 2 Garlic Cloves, minced
- 1/4 cup + 2 tbsp. Lemon Juice
- 1/2 cup Plain Greek Yogurt
- ¼ cup Feta
- 2 tbsp. Fresh Dill, chopped
- Avocado, chopped
- Baby Cucumbers, thinly sliced
- Cherry Tomatoes, quartered
- Pita, halved
- Salt & Black Pepper, to taste
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Directions
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1
Add the olive oil to a large pan over medium high heat. Season the chicken generously with salt and black pepper. Add the chicken breasts to the heated pan to sear 3-4 minutes on each side.
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2
Remove the chicken, even if not fully cooked, and cut into bite-sized pieces. Toss back into the pan with the butter, chopped rosemary, minced garlic, and 2 tablespoons lemon juice. Sauté until fully cooked.
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3
In a food processor, combine the yogurt, feta, dill, and remaining ¼ cup lemon juice. Pulse until smooth, adding water to thin out to taste.
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4
Layer the pita halves with baby arugula, chicken, avocado, cherry tomatoes, and cucumbers. Drizzle with the sauce to enjoy!
