Greek Chicken and Vegetable Pitas

I spent the day out in our yard, cleaning out under the deck and pulling out handfuls of quack grass and removing broken toys and leftover deck material, a disgraceful mess I've been procrastinating every summer for years. After all that work I wanted to eat something quick, hot, tasty, and easy. This is the go-to meal. No stirring or babysitting required.

4 stalks of celery
4 carrots
3 sweet bell peppers
1.5 lb boneless, skinless chicken thighs
2 tbsp extra-virgin olive oil
1.5 tbsp Epicure Selections Greek Seasoning
1 tbsp dried onions
1 tbsp lemon juice
1/2 tsp sea salt
feta cheese, to taste
salad greens, to taste

Slice all the vegetables into strips, then pop them into the Actifry. Drizzle with 1/2 the olive oil and sprinkle with half the Greek seasoning. Set the timer for 20 minutes.

While the vegetables are cooking, cut the chicken into bite-sized pieces. Add the remaining olive oil, lemon juice, salt, Greek seasoning, and dried onions. Add it to the actifry when the timer goes off, and set for another 20 minutes.

To serve, stuff pitas with mixed salad greens, a sprinkle of feta cheese, and a large spoonful of the chicken and vegetable mixture. Enjoy!

Verdict: Husband said "Yummy. Tastes like more". First son said "Yum yum! Tastes great". Second son liked the pita, but not the chicken or vegetables. (Sigh.) I really enjoyed it. There were no leftovers.