Ingredients:
- ½ small red onion (very thinly sliced)
- 2 tablespoons red wine vinegar
- 1 tablespoon (plus 1 teaspoon) extra virgin olive oil
- 12 ounces boneless, skinless chicken breasts (trimmed and cut into ¾ inch pieces)
- 2 cloves garlic (very thinly sliced)
- 1 (15 ounce) can chickpeas (rinsed)
- 1 (10 ounce) package spinach (thick stems discarded)
- 4 pieces pita bread (halved and toasted)
- Kosher salt and pepper
- Greek yogurt (for serving)
Directions
In a small bowl, combine the onion, vinegar, and 1 teaspoon oil. Let sit, tossing occasionally, until ready to use.
Meanwhile, heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Season the chicken with ¼ teaspoon each salt and pepper and cook, tossing twice, until golden brown, 4-6 minutes.
Add the garlic and cook, stirring until starting to turn golden brown, 1-2 minutes. Add the chickpeas, half the spinach and ¼ teaspoon each salt and pepper and cook, tossing, until beginning to wilt, about 1 minute. Add the remaining spinach and continue cooking, tossing until just wilted, 1-2 minutes; remove from heat.
Fill the pitas with the chicken and spinach mixture, top with the onions and drizzle with any vinegar remaining in the bowl.
Serve with yogurt, if desired.