Instructions

1. Preheat oven to 350°.
2. Add the chicken breasts to a lined baking sheet and season with salt and pepper. Bake at 350° until the internal temp reaches 165°.
3. Meanwhile, in a large bowl, add 2 Tbsp. olive oil, red wine vinegar, oregano and dill and give a quick stir.
4. Thinly slice the red onion and add to the bowl along with the cucumbers, tomatoes, pepperoncini and olives. Stir until all the vegetables are coated well.
5. In a small bowl, whisk together the Greek yogurt, juice from 1/2 lemon, 1/8 tsp. salt and pepper, and feta. Mash until it is mostly smooth.
6. Remove the cooked chicken from the oven and let rest for 5 minutes.
7. Using two forks, shred the cooked chicken and add to the large bowl of vegetables.
8. Slice the pita breads into 6 wedges each. Toss with 2 Tbsp. olive oil and arrange on a baking sheet. Bake for 8 minutes at 350°.
9. Divide the chicken and vegetable mixture between two bowls and serve topped with Greek yogurt dressing, toasted pitas and a wedge of remaining lemon.