This Greek Chicken Pita is packed with juicy Greek chicken, pickled vegetables, and creamy tzatziki, all tucked into a soft, warm pita, it’s the perfect handheld feast. Whether you’re in need of a convenient lunch on the go or a quick, satisfying dinner, this delicious recipe is sure to become a staple in your kitchen.
Tips & Tricks:
- This bowl works with chicken thighs, steak, ground turkey, ground beef or ground lamb.
Feel free to add some chopped romaine, arugula or spinach.
You can use plain 2% instead of 0% Greek yogurt instead of plain Greek yogurt.
Use lemon juice or white wine vinegar instead of white distilled vinegar.
Greek Chicken Pita
Servings: 4 people
Calories:
Ingredients
Greek Salad:
- 1 cup white distilled vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon dry oregano
- ½ medium red onion sliced
- 1 medium cucumber halved and sliced
- 1 roma tomato chopped medium
Greek Chicken:
- 4 chicken breast chopped 1-inch pieces
- 4 tablespoons Savory Cajun Seasoning or favorite all-purpose seasoning
- 2 teaspoons dry oregano
- 4 tablespoons avocado oil
- 4 garlic cloves chopped fine
- 4 pitas warmed
- ¼ cup feta cheese garnish optional
- ½ cup Kalamata olives garnish optional
Tzatziki:
- 1 medium cucumber grated
- 1 cup plain Greek yogurt
- 1 garlic clove chopped fine
- 1 tablespoon olive oil
- 3 sprigs dill stemmed, chopped fine
- 4-5 chopped leaves mint
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne
- 1 tablespoon white distilled vinegar
Instructions
Greek Salad:
- Heat a medium pot over high heat, add vinegar, sugar, salt, black pepper and oregano, bring to a boil. Add tomato, red onion and cucumber let steep until ready to serve. Multitasking Tip: You can skip the boiling and squeeze the juice of 1 medium lemon (omit the vinegar) over all ingredients in a bowl, and stir to combine.
Greek Chicken:
- In a large bowl, combine chicken, seasoning, and oregano until evenly coated. Then stir in oil, making sure each piece is coated with oil. If you’re using tenderloins, don’t worry about chopping them. Thighs will take longer than breasts and tenderloins.
- Heat a large skillet over medium heat. Once hot, add chicken and cook for 5-7 minutes until cooked through. Stir in garlic and cook for 15 seconds until fragrant. Use a knife to cut a piece to check if it’s done.
Tzatziki:
- While the chicken is cooking; grate cucumber over a towel, then squeeze out any water. Spread out on cutting board and rough chop to make in smaller pieces. In a bowl mix cucumber, yogurt, garlic, olive oil, dill, mint, salt, black pepper, and vinegar. Multitasking Tip: You can also add everything to a food blender and blend on high for 15 seconds until smooth.
- To serve, add a generous scoop of tzatziki in the center of the pita and spread evenly across lengthwise, chicken, Greek salad, feta and olives.
Notes
Tips & Tricks:
- This bowl works with chicken thighs, steak, ground turkey, ground beef or ground lamb.
- Feel free to add some chopped romaine, arugula or spinach.
- You can use plain 2% instead of 0% Greek yogurt instead of plain Greek yogurt.
- Use lemon juice or white wine vinegar instead of white distilled vinegar.
