Save Transport yourself to the sun-drenched shores of the Mediterranean with these Light Greek Chicken Pita Pockets. The combination of tender, herb-marinated chicken, crisp vegetables, and cooling yogurt sauce creates a perfect harmony of flavors that's as nutritious as it is delicious. In just 35 minutes, you'll have a complete meal that brings together the best elements of Greek cuisine in a convenient handheld format.
Save These pita pockets embody the essence of Mediterranean eating - simple ingredients transformed through thoughtful seasoning. The chicken gets its distinctive flavor from a quick marinade in lemon, garlic, and classic Greek spices, while the cucumber tomato salad adds refreshing crunch and brightness. Everything comes together with a creamy, tangy yogurt sauce that ties all the elements perfectly.
Ingredients
- For the Chicken: 2 medium boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 garlic clove (minced), 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
- For the Salad: 1 cup cherry tomatoes (halved), 1 medium cucumber (diced), 1/4 small red onion (thinly sliced), 2 tablespoons fresh parsley (chopped), 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, salt and pepper to taste
- For the Yogurt Sauce: 3/4 cup plain Greek yogurt (low-fat or nonfat), 1 tablespoon fresh dill (chopped, or 1 teaspoon dried), 1 tablespoon fresh lemon juice, 1 small garlic clove (finely grated), salt and pepper to taste
- For Assembly: 4 whole wheat pita breads (or regular), 1 cup shredded romaine or iceberg lettuce, optional lemon wedges for serving
Instructions
- Prepare the Chicken
- In a bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken breasts, tossing to coat. Marinate for at least 10 minutes (up to 1 hour for more flavor). Heat a grill pan or skillet over medium-high heat. Cook chicken for 6–7 minutes per side, or until cooked through and juices run clear. Rest for 5 minutes, then slice thinly.
- Make the Salad
- 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.
- Prepare the Yogurt Sauce
- In a small bowl, whisk together Greek yogurt, dill, lemon juice, grated garlic, salt, and pepper.
- Assemble the Pita Pockets
- 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.
Zusatztipps für die Zubereitung
For the most flavorful chicken, don't rush the marinating process. Even 10 minutes makes a difference, but if you can plan ahead, let it marinate for the full hour. When slicing the chicken, cut against the grain for the most tender texture. The yogurt sauce can be made up to two days in advance and actually improves in flavor as it sits in the refrigerator.
Varianten und Anpassungen
This recipe is wonderfully adaptable. For a vegetarian version, substitute the chicken with grilled halloumi cheese or marinated tofu. If you're following a gluten-free diet, use gluten-free pita bread or serve the chicken and toppings over a bed of greens as a salad. For extra Mediterranean flavor, add some crumbled feta cheese or sliced Kalamata olives to the cucumber tomato salad.
Serviervorschläge
These Greek chicken pita pockets make a complete meal on their own, but they pair beautifully with a few simple sides. Try serving them with a small Greek salad, a handful of pita chips, or a cup of avgolemono (Greek lemon) soup for a more substantial meal. For a casual gathering, set up a build-your-own pita pocket bar with all the components laid out separately, allowing guests to customize their meals.
Save These Light Greek Chicken Pita Pockets bring a taste of the Mediterranean to your table with minimal effort and maximum flavor. They're perfect for busy weeknights when you want something nutritious, or for casual weekend lunches with friends and family. The balance of lean protein, fresh vegetables, and whole grains makes this a meal you can feel good about enjoying regularly, while the bright flavors ensure it's anything but boring diet food. Enjoy the wonderful harmony of textures and tastes in every bite!
Recipe FAQs
- → Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and often stay juicier. Adjust cooking time to 7-8 minutes per side until the internal temperature reaches 165°F.
- → How do I keep the pita from getting soggy?
Drain excess liquid from the salad before adding to pita. Warm the pita briefly before assembling and serve immediately after preparation for best texture.
- → What can I substitute for Greek yogurt?
Plain regular yogurt strained through cheesecloth works, or try dairy-free alternatives like coconut yogurt. Hummus also makes a delicious creamy alternative.
- → Can I grill the chicken outdoors?
Absolutely. Outdoor grilling adds wonderful smoky flavor. Oil the grates well and cook over medium-high heat for 6-7 minutes per side.
- → How long does leftover salad keep?
The cucumber tomato salad stays fresh for 2-3 days refrigerated in an airtight container. Store separately from assembled pitas.