greek-inspired chicken pitas
This is great on a busy evening. Serve this by heaping the chicken on top of warm pita bread, over hot cooked rice, or you could even serve it with your favorite salad greens. Place bowls containing all the topping options for your family to dress their chicken how they individually prefer. Super yummy! Tip: To puree cucumbers for Tzatziki sauce, I throw a few cucumber slices in the individual cup of my blender. It makes easy work of it!
Blue Ribbon Recipe
These Greek-inspired chicken pitas are a good recipe for a busy evening. The chicken breasts and chicken thighs can be marinated the night before. Then pop it in the pressure cooker when you're ready to make dinner. The chicken absorbs the flavors of the lemon juice, oregano, basil, and thyme. After cooking in the pressure cooker, the chicken is juicy and tender. It's wonderful paired with the tangy dill-flavored Tzatziki sauce. To assemble, top warm pita bread with the chicken, a drizzle of the Tzatziki sauce, and your favorite toppings for a wonderful Greek-inspired meal.
Ingredients
- TZATZIKI SAUCE
- 1 cup sour cream
- 1/4 cup pureed cucumber
- 1/2 teaspoon dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- CHICKEN
- 4 - boneless skinless chicken thighs
- 2 - boneless, skinless chicken breasts
- 3 tablespoons olive oil
- - salt, to taste
- pepper, to taste
- 1 medium lemon, juiced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon ground thyme
- 2 tablespoons chopped fresh parsley or 2 tsp dried
- 2-4 cloves garlic, minced
- 1 medium red onion, sliced
- 1 1/2 cups chicken broth
- SERVING OPTIONS
- 6 - warm pita rounds
- white rice
- brown rice
- lettuce
- OPTIONAL TOPPINGS
- - Tzatziki sauce
- - Feta cheese, crumbled
- - sliced red onion
- - sliced black olives
- - shredded lettuce
- - sliced tomatoes
- - sliced cucumber
How To Make greek-inspired chicken pitas
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Step 1You can use a store-bought Tzatziki sauce. To make Tzatziki sauce at home, mix 1 c sour cream, 1/4 c. pureed cucumber, 1/2 tsp dill, 1/2 tsp garlic powder, and 1/4 tsp salt. Mix with a wire whisk. Cover and refrigerate until ready to use. -
Step 2Place chicken in a large resealable bag. Drizzle with olive oil. Season generously with salt and pepper. Add lemon juice, dried oregano, basil, thyme, parsley, and garlic to the bag. Seal the bag. Toss to coat. Marinate the chicken in the refrigerator for several hours up to overnight.
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Step 3Place onions in the bottom of your pressure cooker. Place chicken on the trivet and place over onions. Pour in chicken broth and the remaining marinade.
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Step 4Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
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Step 5Set to HIGH pressure for 12 minutes.
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Step 6When cooking is finished, use the quick release. When venting is finished, remove the lid.
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Step 7Remove chicken and coarsely chop. Discard liquid. Place the chicken back into the pot.
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Step 8Season again with salt and pepper.
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Step 9Spoon the chicken mixture on top of warm pita bread or cooked rice.
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Step 10Top with Tzatziki sauce, Feta cheese, olives, lettuce, tomato, sliced cucumber, and/or more red onion in any amount/combination desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
