Mediterranean Pita Pockets

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a small bowl combine the garlic cloves, oregano, 1 tsp salt, pepper olive oil, and lemon juice. Place chicken breasts into a bag for vacuum sealing, then pour marinade over the chicken. Vacuum seal chicken breast. (Here’s our DIY vacuum sealing guide). Place the chicken in a Suvie pan and load into upper right cooking zone. Cover with water.

Step 2

Place sliced zucchini and red onion in another Suvie pan and toss with 1 tsp salt (this will draw out the water in the zucchini during the cook). Load into the upper left cooking zone.

Step 3

Wrap pita in aluminum foil and load into lower left zone. Enter My Cook Settings, fill the reservoir, and cook now or schedule. My Cook Settings Protein: 150°F for 1 hour Vegetable: 10 minutes Starch: 0 minutes

Step 4

During the cook, chop the cucumber, tomatoes, and romaine into thin slices.

Step 5

After the cook, remove the chicken breast from Suvie pan, pat pan and chicken dry, and return chicken to pan. Drain excess water from the zucchini and onions pan. Pat dry, season with olive oil and pepper to taste.

Step 6

Broil the zucchini, onions, and chicken, for 10 minutes, flipping halfway through. Remove when browned. Also, remove the pita from Suvie at this time.

Step 7

Cut chicken against the grain into slices. Divide chicken and zucchini amongst the four pita halves. Top with cucumber, tomato, and romaine. Drizzle with 1 tbsp tzatziki sauce into each pita then top with 1 tbsp feta. Enjoy!

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