Cook the Chicken: Heat olive oil in a skillet over medium heat. Season the chicken breast with salt, pepper, garlic powder, and 1/2 of the oregano. Cook for about 6–7 minutes on each side, or until it reaches an internal temperature of 165°F (74°C). Let rest for a couple of minutes, then chop into bite-sized pieces.

Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, red wine vinegar, remaining oregano, and a pinch of salt and pepper. Set aside.

Dice the cherry tomatoes, cucumber, and red onion. Slice the Kalamata olives and crumble the feta cheese.

Assemble the Salad: In a large bowl, combine the chopped chicken, tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with the yogurt dressing and toss gently to combine.

Place the mixture in a pita and roll up or slice the pita in half and stuff inside the pockets.

Arrange the baby carrots on a serving plate with a bowl of hummus for dipping.

Serve the Sweet Tea: Pour the cold sweet tea into glasses. For added flavor, garnish with lemon slices or fresh mint if desired.

Garnish and Serve: Garnish the pita salad with fresh parsley if desired. Serve immediately alongside the carrots, hummus, and sweet tea. Enjoy!