Real Recipes From Real Home Cooks ®

greek-inspired chicken pitas

Recipe by
Amy H.
Detroit, MI

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!

yield 6 serving(s)
prep time 23 Hr 15 Min
cook time 30 Min
method Pressure Cooker/Instant Pot

Ingredients For greek-inspired chicken pitas

  • TZATZIKI SAUCE
  • 1 c
    sour cream
  • 1/4 c
    pureed cucumber
  • 1/2 tsp
    dill
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    salt
  • CHICKEN
  • 4
    boneless skinless chicken thighs
  • 2
    boneless, skinless chicken breasts
  • 3 Tbsp
    olive oil
  • salt, to taste
  • pepper, to taste
  • 1 md
    lemon, juiced
  • 2 tsp
    dried oregano
  • 2 tsp
    dried basil
  • 1/2 tsp
    ground thyme
  • 2 Tbsp
    chopped fresh parsley or 2 tsp dried
  • 2-4 clove
    garlic, minced
  • 1 md
    red onion, sliced
  • 1 1/2 c
    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

  • 1
    You 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.
  • 2
    Place 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.
  • 3
    Place 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.
  • 4
    Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
  • 5
    Set to HIGH pressure for 12 minutes.
  • 6
    When cooking is finished, use the quick release. When venting is finished, remove the lid.
  • 7
    Remove chicken and coarsely chop. Discard liquid. Place the chicken back into the pot.
  • 8
    Season again with salt and pepper.
  • 9
    Spoon the chicken mixture on top of warm pita bread or cooked rice.
  • 10
    Top with Tzatziki sauce, Feta cheese, olives, lettuce, tomato, sliced cucumber, and/or more red onion in any amount/combination desired.
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