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  • 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


  • 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.

  • 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.

  • 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.

  • 4

    Layer the pita halves with baby arugula, chicken, avocado, cherry tomatoes, and cucumbers. Drizzle with the sauce to enjoy!

A Bright Moment

A Bright Moment


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