These Greek Chicken Pitas are an easy healthy recipe! Warm pita topped with grilled chicken, kalamata olives, lettuce, onion and tomato. Sprinkled with feta and drizzled with an addictive cucumber dill dressing. Serves 4.
Did you know nine times out of 10 salad dressings can be marinades?
It’s true! And I happen to know of a certain Greek dressing that makes an excellent marinade for Greek Chicken Pitas, open face style.
Now. I have important questions to ask you. Do you love feta? What about olives? How about cucumber and dill yogurt dressing? You do! Good because today’s post has all that plus grilled chicken that was flash-marinated in homemade Greek dressing on top of a fluffy (not-so-homemade) pita with toppings galore!
To make the Greek Chicken Pitas you will need:
for the dressing:
- plain greek yogurt
- fresh dill
- lemon juice
- white wine vinegar
- kosher salt
for the pitas:
- greek dressing
- boneless, skinless chicken breast halves
- pita bread
- romaine lettuce
- roma tomato
- red onion
- kalamata olives
- feta cheese
Mince up 1 to 2 tablespoon fresh dill.
Throw the dill in with 2 cups plain greek yogurt and 1 cup finely diced cucumber.
Press in 1 clove of garlic.
And squeeze in 1 tablespoon fresh lemon juice.
Lastly add 1 tablespoon of white wine vinegar and 1/4 teaspoon of kosher salt.
Stir, cover and pop it into the fridge until you’re ready to serve it up.
Whenever I’m grilling I slice my chicken breasts in half so they cook in half the time. Add 4 boneless, skinless chicken breast halves into a resealable bag.
Pour the greek dressing over top. Because of the lemon juice in the dressing, you’ll only want to let them marinate for 15-20 minutes, or else the acid in the lemon juice will start break down the chicken.
Heat up your grill pan over medium to medium-high heat. Remove the chicken from the marinade (discard the remaining marinade) and grill each side for about 4 minutes or until no longer pink and fully cooked.
Let them rest before slicing them into strips.
The sky’s the limit when it comes to toppings. These are pretty standard but if I had pepperocini’s I’d of add those spicy babes as well.
Top with lettuce, tomato, olives, red onion, the cucumber dill dressing and crumbled feta! Unhinge your jaw and inhale the pita!
Greek Chicken Pitas with Cucumber Dill Yogurt Dressing
FOR THE DRESSING:
- 2 cups plain greek yogurt
- 1 cup cucumber, diced small
- 1 to 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoons white wine vinegar
- 1/4 teaspoons kosher salt
FOR THE PITAS:
- recipe for [greek dressing]
- 4 whole boneless skinless chicken breast halves
- 4 whole pocketless pita breads, warmed
- 2 cups romaine lettuce, thinly sliced
- 1 whole roma tomato, diced (seeds removed and discarded)
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
MAKE THE DRESSING:
- In a small bowl, combine all of the dressing ingredients and stir.
- Yogurt dressing may be made up to 2 hours in advance.
- Cover and refrigerate until serving. The longer it has time for the flavors to meld, the better
MAKE THE PITAS:
- Marinate the chicken breast halves in the Greek dressing for 15-20 minutes. Any longer and the lemon juice will start to break down the chicken.
- Preheat a grill pan over medium-high heat. Remove the chicken from the marinade (discarding the leftover marinade). Grill the marinated chicken breast halves for 4 minutes a side or until fully cooked. Let rest before slicing.
- Top warm pita bread, top with sliced chicken, lettuce, tomato, red onion, sliced olives, yogurt dressing and feta cheese.
- Serve immediately!
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