Servings: 6

1 jar (8 oz) sun-dried tomatoes in oil, drained and patted dry 1 jar (8 oz) sun-dried tomatoes in oil, drained and patted dry
½ cup pitted kalamata oives, drained ½ cup pitted kalamata oives, drained
1 medium red onion 1 medium red onion
3 garlic cloves, peeled & sliced 3 garlic cloves, peeled & sliced
1 ½ lbs chicken breasts 1 ½ lbs chicken breasts
2 tbsp. + 2 tsp. Greek Rub, divided 2 tbsp. + 2 tsp. Greek Rub, divided
½ tsp salt ½ tsp salt
½ cup chopped fresh parsley ½ cup chopped fresh parsley
1 seedless cucumber, divided 1 seedless cucumber, divided
1 cup plain Greek yogurt 1 cup plain Greek yogurt
4 oz feta cheese (about 1 cup), crumbled, divided 4 oz feta cheese (about 1 cup), crumbled, divided
6 (6-in.) flat pita bread rounds (without pockets) 6 (6-in.) flat pita bread rounds (without pockets)

Dice tomatoes and slice olives crosswise. Thinly slice onion crosswise into rings. Combine tomatoes, olives, onion and garlic in Deep Covered Baker; mix well.
Season chicken with 2 tbsp rub and salt. Arrange chicken over tomato mixture in baker, overlapping as necessary. Microwave, covered, on high 12 to 15 minutes or until internal temperature reaches 165° in thickest part of chicken. Carefully remove baker from microwave. Let stand, covered, 5 minutes.
Carefully remove chicken from baker to cutting board; dice chicken. Return chicken to baker; add parsley and mix well.
Meanwhile, cut cucumber in half crosswise. Grate one cucumber half using a coarse grater to measure ½ cup; pat dry. Dice remaining cucumber half; set aside.
Combine grated cucumber, yogurt, ½ cup of the feta and remaining 2 tsp rub in a small bowl; mix well.
Heat grill pan over medium heat 5 minutes. Spray one side of pitas with vegetable oil. Place one pita into pan, oil side down. Cook 1 to 2 minutes or until grill marks appear; set aside and keep warm. Repeat with remaining pitas.
Spread yogurt mixture over grilled pitas; top with chicken mixture, remaining feta and diced cucumber.