In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
Preheat an outdoor grill for high heat.
Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 8|
|Calories from Fat: 64 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 85.1mg||26 %|
|Sodium 534mg||18 %|
|Potassium 695.6mg||18 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 25g|
|Protein 34.5g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 319
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