Greek Chicken Salad Pita

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 12 ounces chicken breast tenders boneless skinless
• 0.7 cup cucumber thinly sliced
• 3 tablespoons feta cheese crumbled
• 1 tablespoon mint leaves fresh chopped
• 2 tablespoons juice of lemon fresh
• 1 teaspoon lemon rind grated
• 4 teaspoons olive oil divided
• 2  pita bread rounds whole wheat cut in half crosswise
• 7 ounce roasted bell peppers red drained sliced
• 4  romaine lettuce leaves 
• 0.5 teaspoon salt 
• 1 teaspoon no-salt-added greek seasoning (such as Cavender's)

Equipment

• bowl
• frying pan

Directions

1. Sprinkle chicken with Greek seasoning.
2. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add chicken; cook 2 to 3 minutes on each side or until lightly browned.
4. Combine chicken and roasted bell peppers in a medium bowl.
5. Combine 1 tablespoon oil, lemon rind, and next 4 ingredients in a small bowl.
6. Pour marinade over chicken mixture; toss gently.
7. Let stand 15 minutes.
8. Line each pita half with 1 lettuce leaf and cucumber slices. Carefully fill each pita pocket with 1/2 cup chicken mixture.
9. Sprinkle evenly with feta cheese.