Mediterranean Ground Chicken Pita Pockets with Herbed Tomato Sauce and Crumbled Feta

Prepare the vegetables by finely dicing 1 medium yellow onion, dicing 3 large roma tomatoes, and mincing 3 cloves of garlic. Finely chop 1/4 cup of fresh parsley and zest the entire lemon.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced yellow onion and sauté for 4 minutes until translucent and soft.

Add 1 lb of raw ground chicken to the skillet. Season with 1 tablespoon of dried oregano, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the prepared lemon zest.

Cook the chicken for 6 minutes, breaking it into small crumbles with a wooden spoon, until it is thoroughly browned and no longer pink.

Stir in the minced garlic and the diced roma tomatoes. Reduce heat to medium and simmer for 8 minutes, stirring occasionally, until the tomatoes soften and release their juices to form a light sauce.

While the sauce simmers, warm 3 pita bread rounds in a separate dry skillet over medium heat for 30 seconds per side until pliable. Slice each pita in half to create pockets.

Turn off the heat on the chicken mixture and stir in 1 tablespoon of juice from the zested lemon and half of the chopped parsley.

Spoon the chicken and tomato mixture into the pita pockets. Top each serving with 4 oz of crumbled feta cheese and the remaining fresh parsley.