Chicken & Bacon Pita with Spinach, Tomatoes, & Feta Dressing
This chicken & bacon pita is a totally craveable sandwich that combines basic ingredients with a creamy feta dressing. This is my new recipe to make a boring boneless, skinless chicken breast into something super delicious. It's healthy, to boot!
3ozspinachwashed, stemmed, and torn into bite-sized pieces
4large Syrian-style pitasthe kind with a pocket
2largecloves garlicgrated on a microplane or minced finely
juice of one lemon
½tspground black pepper
3ozsheep's milk feta cheese in a block
In a small bowl, combine the kosher salt, thyme, oregano, black pepper, and lemon zest. But together with your fingers until well combined.
Before you do any other prep, season your chicken breasts evenly with the herb rub on all sides. Set aside.
In a cast iron skillet or other heavy skillet, place your bacon in the cold pan and then turn the heat to medium. Cook the bacon to your desired texture (might I suggest crispy, though.) Remove from the pan and set on a paper towel to drain.Once cool, cut into bite-sized pieces.
Remove all but about 1 tbsp of bacon fat from the pan. If there are any extra brown bits from the bacon, scrape those out as well. Put the pan over medium heat and add the tomatoes. Cook for about 3-4 minutes until the tomatoes soften slightly. Remove from the pan into a small bowl and season with a pinch of salt and pepper. Toss to coat.
Place pan over medium-high heat. Add the chicken breast and cook on each side for about 2-3 minutes until the chicken reaches 165F degrees. Remove from the pan to a cutting board.Cut into bite-sized chunks.
In a small food processor or blender, combine the garlic, lemon juice, black pepper, honey, and 2 ½ oz of feta. Process into a smooth sauce. Remove into a small bowl. Crumble the remaining ½ oz of feta into the dressing and stir in the parsley.
So, I told you to get a pocket-style pita, but I actually like to serve this taco-style because I am too impatient to cut the pita without making a hole. (It happens every time.) But I do like the texture of the Syrian-style pita here. If using, spread 1 tbsp of hummus on each pita (this is a good option to take if you have hummus.) Pile on spinach, tomatoes, bacon, and chicken. Drizzle with plenty of feta dressing. Fold. Eat.
This is a great recipe for leftovers. The sandwich is great warm or cold so stash leftovers in the fridge separately to build more sandwiches later.