Greek Chicken Pita Pockets (Print)

Tender grilled chicken in warm pita with refreshing 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, or 1 teaspoon dried
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 or regular pita breads
22 - 1 cup shredded romaine or iceberg lettuce
23 - Lemon wedges for serving, optional

# Directions:

01 - In a bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken breasts and toss to coat. Marinate for at least 10 minutes, 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. 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 if desired.

# Expert Advice:

01 -
  • It comes together in 35 minutes, which means dinner can actually happen on a weeknight without takeout.
  • The chicken stays tender because you're not overthinking it, and that yogurt sauce does all the heavy lifting flavor-wise.
02 -
  • Don't skip warming the pitas because room-temperature pita is floppy and sad; even 30 seconds makes them flexible enough to hold the fillings without tearing.
  • The lettuce layer between the pita and the salad is your secret weapon against a soggy pocket, so don't forget it or everything will fall apart.
03 -
  • If your chicken breasts are thick, butterfly them or pound them gently so they cook evenly and don't end up with a raw center and overcooked edges.
  • Grate the garlic for the sauce on a microplane instead of mincing it; you'll get a smoother, more evenly distributed flavor without any harsh bits.
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