These Greek Chicken Pitas are an easy healthy recipe! Warm pita topped with grilled chicken, kalamata olives, lettuce, onion and tomato. Sprinkled with feta and drizzled with an addictive cucumber dill dressing. Serves 4.
Did you know nine times out of 10 salad dressings can be marinades?
It’s true! And I happen to know of a certain Greek dressing that makes an excellent marinade for Greek Chicken Pitas, open face style.
Now. I have important questions to ask you. Do you love feta? What about olives? How about cucumber and dill yogurt dressing? You do! Good because today’s post has all that plus grilled chicken that was flash-marinated in homemade Greek dressing on top of a fluffy (not-so-homemade) pita with toppings galore!
To make the Greek Chicken Pitas you will need:
for the dressing:
- plain greek yogurt
- cucumber
- fresh dill
- garlic
- lemon juice
- white wine vinegar
- kosher salt
for the pitas:
- greek dressing
- boneless, skinless chicken breast halves
- pita bread
- romaine lettuce
- roma tomato
- red onion
- kalamata olives
- feta cheese
Mince up 1 to 2 tablespoon fresh dill.
Throw the dill in with 2 cups plain greek yogurt and 1 cup finely diced cucumber.
Press in 1 clove of garlic.
And squeeze in 1 tablespoon fresh lemon juice.
Lastly add 1 tablespoon of white wine vinegar and 1/4 teaspoon of kosher salt.
Stir, cover and pop it into the fridge until you’re ready to serve it up.
Whenever I’m grilling I slice my chicken breasts in half so they cook in half the time. Add 4 boneless, skinless chicken breast halves into a resealable bag.
Pour the greek dressing over top. Because of the lemon juice in the dressing, you’ll only want to let them marinate for 15-20 minutes, or else the acid in the lemon juice will start break down the chicken.
Heat up your grill pan over medium to medium-high heat. Remove the chicken from the marinade (discard the remaining marinade) and grill each side for about 4 minutes or until no longer pink and fully cooked.
Let them rest before slicing them into strips.
The sky’s the limit when it comes to toppings. These are pretty standard but if I had pepperocini’s I’d of add those spicy babes as well.
Top with lettuce, tomato, olives, red onion, the cucumber dill dressing and crumbled feta! Unhinge your jaw and inhale the pita!
Enjoy! And if you give this Greek Chicken Pitas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Greek Chicken Pitas with Cucumber Dill Yogurt Dressing
Ingredients
FOR THE DRESSING:
- 2 cups plain greek yogurt
- 1 cup cucumber, diced small
- 1 to 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoons white wine vinegar
- 1/4 teaspoons kosher salt
FOR THE PITAS:
- [greek dressing]
- 4 whole boneless skinless chicken breast halves
- 4 whole pocketless pita breads, warmed
- 2 cups romaine lettuce, thinly sliced
- 1 whole roma tomato, diced (seeds removed and discarded)
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
Instructions
MAKE THE DRESSING:
- In a small bowl, combine all of the dressing ingredients and stir.
- Yogurt dressing may be made up to 2 hours in advance.
- Cover and refrigerate until serving. The longer it has time for the flavors to meld, the better
MAKE THE PITAS:
- Marinate the chicken breast halves in the Greek dressing for 15-20 minutes. Any longer and the lemon juice will start to break down the chicken.
- Preheat a grill pan over medium-high heat. Remove the chicken from the marinade (discarding the leftover marinade). Grill the marinated chicken breast halves for 4 minutes a side or until fully cooked. Let rest before slicing.
- Top warm pita bread, top with sliced chicken, lettuce, tomato, red onion, sliced olives, yogurt dressing and feta cheese.
- Serve immediately!
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THANK YOU in advance for your support!
This has my absolute favourite combo of flavours!
YUM!
Tzatziki style creamy dill sauce is such a treat and I have always loved it on gyros. The marinade you made for the chicken looks awesome, and thanks for the tip about not over-marinating to avoid the acid cooking the chicken – turns out I have been over-marinating my salmon in lemon juice. The toppings galore pita looks fabulous and satisfying!
Crunchy, creamy, salty and chewy AND I can eat it with my hands. This meets all my criteria for a perfect lunch!
This sounds so amazing…you have no idea.
i kind of want to nestle myself in the middle of all that greek salad goodness!
Yeah yum is about all I can say!! It looks amazing, I love greek food. Ok gotta go to the store to get fixin's for this delicious meal!!!
wow..awesome one..will try it out
Love these flavors Laurie! I'm salivating over this dressing!
LUUUUUV DEEEEEZ!
One of my favorite meals in the entire world. This looks divine!
I'm a toppings galore gal, too! I am really excited that my dill seeds are actually growing (finally) because I cannot find dill anywhere here!
I just picked up some feta tonight, so I am totally all over these pitas!
Looks super-good and amazing photos as usual!
Mmm I love greek food!! That yogurt dressing looks amazing…this is such a nice spring time meal!
I love Greek food, and this will be added to my menu next week, thank you!
Thank you for giving me a reason to buy dill at the farmers market this weekend!
YUM! I love Greek food and these pitas look very tasty.
Looks amazing! Is the pita bread homemade? Would you be willing to share the recipe if it is?
Anonymous~ The pita is not homemade… but I do have a recipe on Simply Scratch for homemade pita bread! Here's the link…
http://www.simplyscratch.com/2010/09/homemade-rustic-pita-bread.html
🙂
YUM!! This dressing sounds like such a great marinade. I am printing it now!
Looks GREAT, will have to try it soon!
Hi Laurie,
I love exploring your website and trying out some of your delicious recipes. I have tried following you on facebook, but cant seem to find the link/page. I love to know when you add new recipes to your blog. Thanks Sue
Oh all the colors are just fantastic, Laurie! I'm just imagining these mingling in my mouth and I'm suddenly starving. Thanks for that. 🙂 ~Megan
That mix of flavors is like summer wrapped in a fluffy pita. *Love*
These look delicious! Pinning and adding to my lunch rotation!
I'm making this tonight! One slight typo…. the white wine vinegar should be 3/4 teaspoon in the directions… it's says 3/4 tablespoon. Dill dressing is done, on to make the rest of it now 🙂
i made this for dinner last night and can't wait to eat the leftovers for lunch today! i already see myself making this through the summer 🙂
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I ended up on this blog a couple weeks back and I just
can not get enough! Please keep writing!
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Ok so what you are saying is that lemon cucumber have amazing health benefits and everyone should have it in their diet. I can hardly disagree and also you would have to be very lazy not to make use of these daily because they are available almost everywhere.
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