Pita with grilled chicken

Ingredients:

• 3 skinless, boneless chicken breasts (about 700 g)
• 1 cup (110 g) crumbled feta cheese
• 3 tbsp fresh lemon juice (portions), plus 2 tsp.
• 3 tablespoons soy sauce
• 1 crushed clove of garlic
• 2 tsp dried oregano (portioned)
• 2 small tomatoes, finely chopped
• 1/4 cup olive oil
• 6 flatbreads pita

For the yogurt sauce:

• 225 ml (1 cup) natural yogurt
• 1/4 cup finely chopped walnuts
• 1/2 head romaine lettuce, finely chopped
• 1 can (300g) Kalamata olives or other black olives (drained, halved, and pitted)
• 12 slices crispy fried bacon
• 1 crushed clove of garlic
• 1 large red onion, thinly sliced ​​into rings
• 1 tbsp. l. olive oil
• Alfalfa sprouts
• Salt and freshly ground black pepper
• Olive oil cooking spray

Preparation:

1. Rinse the chicken breasts and pat dry. In a glass bowl, combine 3 tablespoons of lemon juice, soy sauce, garlic, and a teaspoon of oregano. Add the chicken, turn it over to coat it with the marinade, and cover with plastic wrap. Marinate the chicken for 30 minutes at room temperature or overnight in the refrigerator.
2. In a small glass bowl, combine the tomatoes and feta cheese. Add the remaining 2 teaspoons of lemon juice, olive oil, and the remaining teaspoon of oregano. Stir. Let stand at room temperature for 30 minutes.
3. For the yogurt sauce: In a small bowl, combine yogurt, garlic, walnuts, and olive oil. Cover and refrigerate until ready to use.
4. Preheat grill to medium heat.
   
   Spray a grill basket with olive oil. Grill the chicken breasts over medium heat for 8-10 minutes, until no pink remains in the thickest part of the breast.
   
   Place red onion rings on the grill basket and grill while the chicken cooks. Turn the basket frequently. The onion rings will turn black, which will also take 8-10 minutes. When the chicken and onions are done, add the pita breads and grill for 2 minutes per side, until they are crispy.
   
   Cut the chicken into very thin strips.
5. Place all the ingredients on the table and let everyone assemble their sandwich. Separate each pita to form a "pocket."
   
   Top it with a few slices of grilled chicken, 3-4 slices of onion, a tablespoon of tomato and feta mixture, lettuce, olives, and 1-2 slices of bacon.
   
   Drizzle with yogurt sauce and top with a bunch of alfalfa sprouts. Season with salt and pepper to taste. Press the edges of the pita together and enjoy!