Total Time
35mins
Prep 25 mins
Cook 10 mins

Courtesy of Paula Deen. Note: Cook time does not include time to marinate the chicken.

Ingredients Nutrition

Directions

  1. Combine 3 T lemon juice, soy sauce, garlic and 1 tsp of the oregano in a gallon Ziploc bag. Add the chicken, turn to coat.
  2. Allow the chicken breast to marinate for 30 minutes a room temperature or overnight in the refrigerator.
  3. Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 tsp lemon juice, olive oil and the remaining 1 tsp oregano.
  4. Stir to combine and allow to sit at room temperature for 30 minutes.
  5. For the yogurt sauce, whisk together the yogurt, garlic, walnuts and olive oil. Cover and refrigerate until ready to use.
  6. Preheat a grill pan to medium heat and coat with cooking spray.
  7. Grill the chicken breasts and onion rings for 8-10 minutes, turning frequently. (Grill until chicken is no longer pink in the thickest portion of the breast.).
  8. Remove chicken and onion rings from pan and set aside to cool. Slice the chicken into thin pieces.
  9. To assemble the sandwiches, cut each pita in half and split.
  10. Place several slices of grilled chicken, 3-4 slivers of onion, 1 T of the tomato-feta mixture, lettuce, olives and 1-2 slices of bacon to each pita.
  11. Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste.
Most Helpful

Would love to make this recipe for 4-6 when we have company, but this first time I cut it down by 2/3 for just 2 of us, & although I pretty much followed the recipe, I did use bacon bits instead of frying my own! Absolutely great tasting & a very satisfying treat! [Made & reviewed in Zaar Chef Alphabet Soup tag]

Sydney Mike July 18, 2010