Greek Chicken Pita Pockets (Printable)

Grilled spiced chicken in warm pitas with fresh cucumber tomato medley and cool garlic yogurt sauce

# What You Need:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 tablespoon fresh lemon juice
04 - 1 garlic clove, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper

→ Cucumber Tomato Salad

09 - 1 cup cherry tomatoes, halved
10 - 1 medium cucumber, diced
11 - 1/4 small red onion, thinly sliced
12 - 2 tablespoons fresh parsley, chopped
13 - 1 tablespoon extra virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - Salt and pepper to taste

→ Yogurt Sauce

16 - 3/4 cup plain Greek yogurt, low-fat or nonfat
17 - 1 tablespoon fresh dill, chopped, or 1 teaspoon dried
18 - 1 tablespoon fresh lemon juice
19 - 1 small garlic clove, finely grated
20 - Salt and pepper to taste

→ Assembly

21 - 4 whole wheat pita breads or regular pita
22 - 1 cup shredded romaine or iceberg lettuce
23 - Extra lemon wedges for serving, optional

# Directions:

01 - In a bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken breasts and toss to coat. Marinate for at least 10 minutes or up to 1 hour for enhanced flavor.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice thinly.
03 - In a medium bowl, combine cherry tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper. Toss gently and set aside.
04 - In a small bowl, whisk together Greek yogurt, dill, lemon juice, grated garlic, salt, and pepper until smooth.
05 - Warm pita breads slightly, then cut in half to form pockets. Layer each pocket with lettuce, sliced chicken, a generous spoonful of salad, and a dollop of yogurt sauce. Serve immediately with extra lemon wedges if desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinners that don't feel rushed or boring.
  • The cool, creamy yogurt sauce cuts through the warm grilled chicken in a way that just works, every single time.
  • You can prep the salad and sauce ahead, then grill the chicken when everyone's actually ready to eat.
02 -
  • Don't skip marinating the chicken, even if you're in a rush—those 10 minutes make the difference between dry chicken and something actually tender and flavorful.
  • The lettuce layer is your secret weapon against soggy pitas; it creates a moisture barrier that keeps everything fresh until you actually eat it.
03 -
  • Grate your garlic directly into the yogurt sauce instead of mincing it—it distributes more evenly and you won't bite into a harsh chunk.
  • If your tomatoes are watery, halve them and let them sit in a colander for 10 minutes before mixing into the salad, which prevents everything from getting soggy.
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