Light Greek Chicken Pita (Print Version)

Grilled chicken in pita pockets paired with cucumber tomato salad and tangy yogurt sauce.

# What You'll Need:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 garlic clove, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Cucumber Tomato Salad

09 - 1 cup cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1/4 small red onion, thinly sliced
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon extra virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - Salt and pepper to taste

→ Yogurt Sauce

16 - 3/4 cup plain Greek yogurt, low-fat or nonfat
17 - 1 tablespoon fresh dill, chopped
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, finely grated
20 - Salt and pepper to taste

→ Assembly

21 - 4 whole wheat pita breads
22 - 1 cup shredded romaine or iceberg lettuce
23 - Extra lemon wedges for serving, optional

# How To:

01 - In a bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken breasts and toss to coat evenly. Marinate for at least 10 minutes, preferably up to 1 hour for enhanced flavor development.
02 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
03 - In a medium bowl, combine cherry tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently and set aside.
04 - In a small bowl, whisk together Greek yogurt, dill, lemon juice, grated garlic, salt, and pepper until smooth and well combined.
05 - Warm pita breads slightly, then cut in half to form pockets. Layer each pocket with lettuce, sliced chicken, a generous spoonful of salad mixture, and a dollop of yogurt sauce. Serve immediately with extra lemon wedges if desired.

# Expert Tips:

01 -
  • The whole thing comes together in under forty minutes, which means you can actually have time to sit down and eat before the day gets away from you.
  • It's genuinely good for you without tasting like you're sacrificing anything, thanks to that garlicky yogurt sauce doing all the heavy lifting.
  • You can prep everything ahead and let people build their own pockets, turning dinner into something interactive instead of plated.
02 -
  • Don't skip letting the marinated chicken rest after cooking, because slicing it right away tears all those fibers apart and makes it tough instead of tender.
  • The yogurt sauce is what ties everything together, so don't treat it like an afterthought, it's genuinely the thing that makes people want seconds.
03 -
  • Slice your chicken slightly thinner than you think you need to, because it stays more tender and fits better in the pocket without making the whole thing fall apart.
  • Keep everything warm except the salad, because the contrast between cold fresh vegetables and warm everything else is what makes this recipe feel special instead of ordinary.
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