greek grilled chicken pitas

Recipe by
Vickie Parks
Renton, WA

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).

yield 4 (prep time includes minimal marinating time)
prep time 4 Hr 20 Min
cook time 15 Min
method Grill

Ingredients For greek grilled chicken pitas

  • 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

How To Make greek grilled chicken pitas

  • 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

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