2 x 200g chicken breast
1 medium lemon, halved
2 tsp lemon juice
Zest of 1 lemon
1 tsp fresh oregano, finely chopped
1 tsp olive oil
1 large wholemeal pita bread
Salt and pepper
TOMATO AND MINT SALAD
1/2 cucumber, sliced
200g cherry tomatoes, halved
1/2 cup firmly packed fresh flat-parsley leaves
1/2 cup firmly packed fresh mint leaves
1/2 tsp fresh oregano, finely chopped
3 spring onions, thinly sliced
1 medium lemon
1 tbsp olive oil
Marinate chicken with lemon juice, oregano and half the oil in a large bowl. Cover and refrigerate for 3 hours or overnight.
Cook chicken over a heated barbecue grill plate until browned on both sides and cooked through.
Stand for 5 minutes, then slice thickly.
Cook lemon, cut-side down until browned lightly.
Brush bread, both sides with remaining oil; brown lightly on barbecue, break into coarse pieces.
For the salad: combine all ingredients except lemon and olive oil. Whisk lemon juice, olive oil, salt and pepper in a bowl or shake it in a jar to mix well and set aside.
Combine salad and bread; drizzle with dressing and serve with chicken and lemon.