Greek salad and chicken pita pockets

Simple, quick, and healthy. Original recipe calls for 2 mini cukes. But the greenhouse/English cucumbers are easier to find. All seasoning measurements are a starting place, I measure with my heart so feel free to freestyle a bit

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Trim and thinly slice scallions. Separate the whites from the greens.

Step 2

Quarter the cucumber lengthwise; cut crosswise into 1/4-inch-thick quarter moons.

Step 3

Dice tomatoes into 1/4 inch pieces

Step 4

Heat a drizzle of oil in a large pan over medium-high heat. Add diced chicken and scallion whites in a single layer; season with garlic powder, turmeric, garam masala, salt, and pepper. Cook for 4-6 minutes, until browned and cooked through.

Step 5

Meanwhile, in a medium bowl, combine cucumber, tomato, scallion greens, feta, and dressing.

Step 6

Wrap pitas in a damp paper towel and microwave until warm and pliable. 30-60 seconds.

Step 7

Halve the pitas; gently pull apart to create pockets. Fill with chicken and as much Greek salad as you like. Serve extra on the side.