Mediterranean Chicken Pitas with Bell Pepper Salad

Ingredients:

FOR MEDITERRANEAN CHICKEN PITAS:

• 4 medium chicken breasts (or chicken thighs)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1/4 cup puréed white onion
• 1/2 teaspoon salt 
• 2 teaspoon Greek seasoning (recipe follows)
• 6 Sophos Grain-Free Flatbreads
• Bibb Lettuce, 6 leaves
• 1/4 red onion, sliced
• 2 roma tomatoes, sliced
• 1/4 cup cucumbers, sliced
• Hummus, for topping
• Feta, for topping

FOR GREEK SEASONING: 

• 1 tablespoon allspice
• 1 tablespoon cinnamon
• 1 tablespoon black pepper
• 1 teaspoon nutmeg
• 1 teaspoon ground coriander
• 1teaspoon ground cloves
• 1 teaspoon ginger powder
• 1/2 teaspoon cumin (optional)

FOR MARINATED BELL PEPPER SALAD:

• 3 bell peppers, assorted colors
• 1/2 cup sliced cucumbers
• 1/2 cup sliced cherry tomatoes
• 1 scallion thinly sliced
• 1/4 cup red onions, thinly sliced
• 1/4 cup Kalamta olives, sliced in half
• 2 tablespoons lemon juice and zest (1 lemon)
• 3 tablespoon red wine vinegar
• 3 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 teaspoon dried mint
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano

Directions:

1. Season chicken with the minced garlic, pureed onion, Greek spice mixture, and oil. Chill in the fridge for about an hour or overnight.
2. Preheat grill or broil in the oven until internal temp of chicken breast is 165°F, (185°F for chicken thighs). Let rest 15-20 minutes before slicing.
3. Prepare lettuce, onions, tomatoes, cucumbers on a platter, serve hummus on the side.
4. Grill or heat pitas until they turn opaque, about 30 seconds each side.
5. While chicken is resting, mix lemon juice, red wine vinegar, olive oil, salt, garlic powder, mint, parsley, and oregano in a bowl to make the dressing.
6. Cut red onions, scallions, bell peppers, tomatoes and cucumbers into bite sized pieces. Toss everything with the dressing and chill. 
7. Serve with warmed pitas for assembly.