Greek Chicken Pita Pockets (Printable version)

Grilled chicken in warm pitas with cucumber tomato salad and tangy yogurt sauce. Quick Mediterranean meal.

# What You 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

→ 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

# How to Make It:

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, or up to 1 hour for enhanced flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a cutting board, rest for 5 minutes, then slice 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, and a dollop of yogurt sauce. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you want something that doesn't feel like a shortcut.
  • The yogurt sauce is tangy enough that you skip heavy dressings and still feel completely satisfied.
  • Grilled chicken stays tender here because of the quick marinade, and everything tastes fresh without tasting fussy.
02 -
  • Don't skip resting the chicken; I learned this the hard way by serving rubbery pockets at a dinner party, and it completely changed the texture once I started giving it those 5 minutes.
  • The pita needs to be warm but not hot when you assemble it, or the lettuce wilts and the yogurt sauce gets too thin to stay where you want it.
03 -
  • Pound your chicken breasts to even thickness before marinating so they cook uniformly and stay juicy throughout.
  • Grate your garlic directly into the yogurt sauce instead of mincing it; the finer texture distributes the flavor more evenly and means no surprise bites of raw garlic.
Return