Created by Kana Kahuna on June 5, 2019
Step 1: Whisk together the marinade ingredients in a small bowl. Place the chicken in a ziplock bag. Add marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.
Step 2: When ready to prepare, brush the onion slices with a little oil, salt and pepper and cook for 5 to 7 minutes or until tender, when done set aside.
Step 3: Place 1 teaspoon of oil in a large pan and heat over medium high heat. Add the chicken to the pan in a single layer.
Step 4: Cook for 3-4 minutes per side, or until chicken is browned and cooked through. As chicken is finishing cooking add the sauteed onions and give it a good stir.
Step 5: Warm up the pita bread in the oven until pliable, slice them in half resulting in 4 half moon pockets. (The recipe calls for 3 so you will have a leftover or make 4 but they'll be lean).
Step 6: Carefully open the warmed pita and add a big slice of lettuce, the tomato, the chicken grilled onion mixture and top with the shredded cheddar cheese.
Step 7: Top with pico de gallo, optional