Feta Chicken With Greek Vegetables

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Self Magazine

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Ingredients

1 bunch asparagus, trimmed and peeled

1 tablespoon olive oil

2 whole bone-in, skinless chicken breasts (about 12 oz each), split crosswise

1 medium Spanish onion, thinly sliced

3 cloves garlic, finely chopped

8 plum tomatoes, quartered

1 medium eggplant, cut into 1-inch pieces

2 cups fresh spinach

1/4 cup crumbled lowfat feta

2 tablespoons chopped fresh oregano

4 whole-wheat pitas, warmed

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