Light Greek Chicken Pita (Printable Version)

Grilled chicken served in warm pita pockets with fresh cucumber tomato salad and yogurt sauce.

# Ingredient List:

→ 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, 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
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 marinated chicken breasts 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.
05 - Warm pita breads slightly and 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 Tips:

01 -
  • It comes together faster than you'd think: Twenty minutes from hungry to eating, and most of that is just waiting for the chicken to cook.
  • Everything tastes bright and alive: The lemon, the fresh herbs, the cool cucumber—it's the kind of food that makes you feel good while you're eating it.
  • Customization is built in: Add feta, swap the protein, load it differently each time—it never feels stale.
02 -
  • Don't skip the resting period for the chicken: I learned this the hard way when I sliced it immediately and ended up with drier meat than it needed to be; those five minutes are non-negotiable.
  • Build the pita with lettuce as your first layer: It acts as a moisture barrier and keeps the pita from getting soggy before you eat it, which genuinely changes the experience.
03 -
  • Batch the chicken and yogurt sauce ahead of time: Both taste even better the next day, and assembly becomes a five-minute project when you're eating leftovers.
  • Toast your pita breads in a dry skillet instead of a microwave: It brings back texture and warmth in a way microwaves simply can't match.
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