greek grilled chicken pitas
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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
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1/2 cbalsamic vinaigrette
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1 lbskinless chicken breasts
- CUCUMBER SAUCE
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1 cplain greek yogurt
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1/2 cfinely chopped cucumber
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1/4 cfinely chopped red onion
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1 Tbspfresh mint or fresh parsley
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1 Tbsplime juice
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2 clovegarlic, minced
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1/4 tspsalt
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1 pinchblack pepper
- PITA POCKETS
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8pita pocket halves
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1/2 cchopped cucumber
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1/2 ckalamata olives, quartered
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1/2 cgrape tomatoes, chopped
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1/2 cchopped red onion
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1/2 ccrumbled feta cheese
How To Make greek grilled chicken pitas
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1Pour 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.
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2In a small bowl, combine the sauce ingredients; chill until ready to serve.
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3Preheat grill or oven broiler.
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4Drain 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.
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5Fill 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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