Greek Chicken Pita Pockets (Print View)

Tender grilled chicken in warm pitas with crisp cucumber tomato salad and tangy yogurt sauce.

# Components:

→ 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

# Directions:

01 - In a bowl, combine 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add chicken breasts, tossing 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 marinated chicken breasts for 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing thinly.
03 - In a medium bowl, combine 1 cup halved cherry tomatoes, 1 diced medium cucumber, 1/4 thinly sliced small red onion, and 2 tablespoons chopped fresh parsley. Drizzle with 1 tablespoon extra virgin olive oil and 1 tablespoon fresh lemon juice. Season with salt and pepper to taste. Toss gently and set aside.
04 - In a small bowl, whisk together 3/4 cup plain Greek yogurt, 1 tablespoon chopped fresh dill, 1 tablespoon fresh lemon juice, and 1 finely grated small garlic clove. Season with salt and pepper to taste until well combined.
05 - Warm 4 whole wheat pita breads slightly over direct heat or in a warm skillet for 30 seconds per side. Cut each pita in half to form 8 pockets.
06 - Layer each pita pocket with 2 tablespoons shredded romaine or iceberg lettuce, sliced grilled chicken, a generous spoonful of cucumber tomato salad, and a dollop of yogurt sauce. Serve immediately with extra lemon wedges.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can actually make it on a Tuesday night without losing your mind.
  • The yogurt sauce is so simple it feels like cheating, but it's genuinely the star that ties everything together and makes you feel like you know what you're doing.
02 -
  • Pounding your chicken breasts to an even thickness before cooking prevents the outside from overcooking while you wait for the thickest part to catch up, something I learned after a string of dry disappointing dinners.
  • The yogurt sauce tastes better after sitting in the fridge for even fifteen minutes, the flavors find each other and become more complicated and interesting.
03 -
  • If your chicken breasts are particularly thick, place them between two pieces of plastic wrap and pound them gently to an even thickness, this is genuinely the secret to never having dry chicken again.
  • Don't skip the resting period after cooking, those five minutes change the entire texture from tough to tender in a way that seems small until you experience the difference.
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