Ingredients
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1 cup grape tomatoes
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1 lb boneless skinless chicken thighs
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1 cup pitted Kalamata olives
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4 (6 inch) pitas with pockets
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1/2 cup Caesar-style Greek yogurt dressing
Steps
1
Cut each tomato in half. Cut the chicken into bite-size pieces and season with salt and pepper.
2
Heat a large greased skillet on medium. Add the chicken and cook 5–7 min., until lightly browned, stirring occasionally.
3
Add the olives and tomatoes. Cook 5 min., until chicken is cooked through and tomatoes have begun to soften.
4
Toast the pitas, then cut each in half and stuff with chicken mixture. Drizzle with dressing to serve.
