Chicken Feta Pockets

Weeknight meals are tough for me. I along with most of the free world leave the house in the early morning only to return in the late evening. Most of the time I have no energy for a assembling a big meal. Most of our weeknight meals are simple and fresh as I am not a big fan of processed foods, planning ahead helps keep our daily meals simple and fresh. I know many prescribe to the 30Mminute Meal but that's not really my thing. This dish was borne out of necessity to clean out my fridge. I enjoyed all these ingredients on their own well all except the raw chicken so the combination created a great meal that came together pretty quick. Now this could be served with whole chicken breast either in a pocket or served open-faced. Enjoy!

2 Servings

Ingredients

2 large boneless skinless chicken breasts, rinsed and lightly seasoned with salt and pepper

2 pita bread

1/4 cup pitted, chopped Kalamata olives or any black olive

1/4 cup feta cut in 1/2 inch pieces
1/2 pint of cherry tomatoes

1 tablespoon olive oil

Pam spray

1 tsp. sugar

Salt and Pepper

Heat grated cast iron grill or large skillet on medium heat until smoking spray a bit of Pam. Add season chicken and grill for about 8 minutes per side or until internal temp. is 180 degrees. While chicken is cooking heat olive oil in small sautee pan and add cherry tomatoes along with a little salt and pepper and sugar. Cook until tomatoes are golden and break down a bit. Combine feta, olives and tomatoes. Slice chicken and stuff in to cut pita break, top or bottom with feta, olive, tomato mixture.