Mediterranean Chicken and Roasted Veggie Pita Pockets

Ingredients

• 1 1/2 lbs chicken breasts, boneless, skinless
• 2 medium zucchini, sliced
• 1 large red bell pepper, diced
• 1 medium red onion, sliced
• 1 pint grape tomatoes, halved
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small whole wheat pita bread

Instructions

1. 1

   Preheat oven to 400°F. Toss the sliced zucchini, diced bell pepper, and sliced onion with 2 tbsp olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   In a shallow dish, combine the remaining 1 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken breasts and turn to coat. Let marinate for 15-20 minutes.