Greek Grilled Chicken Pitas Recipe

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Greek Grilled Chicken Pitas

Vickie Parks

By
@Northwestgal

This is from the Taste of Home website. It was a great recipe as written, but I add mint and Kalamata olives when I make these. So I've added them to the ingredient list because I think those two changes make the pitas even more delicious. They're pretty filling, so I don't always serve side dishes to go along with the pita pockets, though I will sometimes include a few slices of fruit (fresh or canned, depending on what I have on hand).


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Serves:

4 (prep time includes minimal marinating time)

Prep:

4 Hr 20 Min

Cook:

15 Min

Method:

Grill

Ingredients

MARINADE

1/2 c
balsamic vinaigrette
1 lb
skinless chicken breasts

CUCUMBER SAUCE

1 c
plain greek yogurt
1/2 c
finely chopped cucumber
1/4 c
finely chopped red onion
1 Tbsp
fresh mint or fresh parsley
1 Tbsp
lime juice
2 clove
garlic, minced
1/4 tsp
salt
1 pinch
black pepper

PITA POCKETS

8
pita pocket halves
1/2 c
chopped cucumber
1/2 c
kalamata olives, quartered
1/2 c
grape tomatoes, chopped
1/2 c
chopped red onion
1/2 c
crumbled feta cheese

Directions Step-By-Step

1
Pour vinaigrette into a large re-sealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
2
In a small bowl, combine the sauce ingredients; chill until ready to serve.
3
Preheat grill or oven broiler.
4
Drain and discard marinade. Grill or broil chicken breasts until done, turning halfway through cooking to ensure even cooking on both sides, about 5 to 8 minutes each side or until a thermometer reads 170°. Cut chicken into thin strips.
5
Fill each pita half with chicken, cucumber, olives, tomatoes, onion and cheese. Spoon cucumber sauce on top of each pita half. Serve immediately

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Chicken
Regional Style: Greek
Hashtag: #Mediterranean