Oven Roasted Greek Stuffed Pitas

Ingredients

• 1 medium red onion
• 1 small eggplant
• 2 roma tomatoes
• 2 medium green bell peppers
• 1 3/4 lb. chicken breast
• 4 cloves garlic
• 3 Tbsp olive oil
• 3 Tbsp lemon juice
• 1/2 Tbsp dried oregano
• 1 tsp salt
• Freshly cracked pepper
• 4 oz feta cheese
• 1/4 bunch fresh parsley
• 4 whole pita breads

Directions

1. Heat the oven to 400 degrees. Cut the red onion and bell pepper into slices, then chop the eggplant and tomatoes into 1-inch pieces. Add all the vegetables to a large 9x13 inch baking dish.
2. Cut the chicken into very thin strips and add it to the dish with the vegetables. Finely chop the garlic, put it in a small bowl, and stir in the olive oil, lemon juice, oregano, salt, and a generous amount of freshly cracked pepper, about 20-30 turns from a pepper mill. Pour the dressing over the chicken and vegetables, then toss everything until it is evenly coated.
3. Cook the dish in the hot oven for 60 minutes, stirring the chicken and vegetables at each 20-minute mark. When the roasting is finished, scatter crumbled feta and roughly chopped fresh parsley over the top. Spoon the filling into the pita pockets and eat while warm.