One-Pan Chicken Flatbreads

This was in the January 2014 "Better Homes & Gardens" issue, page 70. I wanted to save the recipe but not the magazine. :)

• Ready In: 20 mins
• Serves: 4
• Yields: 4 pitas

Ingredients

• 12  ounces boneless skinless chicken breasts
• 4  teaspoons lemon-pepper seasoning
• 1  tablespoon olive oil
• 4  pita bread
• 1⁄2 cup  garlic hummus
• 1⁄2 cup  plain  Greek yogurt
• 1⁄2 cup grape tomatoes, halved
• 1⁄2 cup cucumber, chopped
• 1⁄4 cup onion, chopped
• 1⁄4 cup feta cheese, crumbled

Directions

1. Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness. Sprinkle with lemon-pepper seasoning.
2. In a very large skillet heat oil over medium-high heat. Add chicken in batches; cook 2-3 minutes per side or until no longer pink in center (165*F). Transfer to cutting board; let stand 2 minutes. Cut into strips. Carefully wipe skillet dry.
3. Add pitas to skillet; toast over medium-high heat 1-2 minutes each side.
4. In a small bowl combine hummus and yogurt. Spread on pitas. Top with chicken, tomatoes, cucumber, onion, and feta. Sprinkle with parsley if desired.