Looking for an easy weeknight meal that everyone will love? This Greek chicken pita recipe hits all the marks. Chicken pitas are packed with protein and veggies, are easy to make ahead of time and are super customizable to everyone’s tastes. These pita-pocket sandwiches are fantastic for fast kid-friendly dinners and a healthy meal prep idea for the week ahead.
For this recipe, some planning for time is important since you’ll marinate the chicken in balsamic vinaigrette for a few hours. Don’t skip that step because the marinade adds flavor and helps the chicken stay moist and tender when it’s cooked. Then, you can grill the Greek marinated chicken ahead of time so that everything is ready to go.
Come mealtime, enjoy these chicken pitas at the table or on the go—they’re delicious either way.
Ingredients for Chicken Pitas
- Chicken: This recipe calls for boneless skinless chicken breasts. You can easily substitute chicken thighs instead if that’s your preference (save other chicken cuts for different recipes). Make sure to marinate the chicken for the full four hours, if not overnight, to give it the most flavor.
- Balsamic vinaigrette: Balsamic vinaigrette isn’t just for green salads. It makes a great marinade for chicken and other proteins. Use a store-bought bottle for a quick marinade, or make your own balsamic vinaigrette.
- Yogurt: This is the main ingredient for the cucumber sauce that is poured over the chicken pitas. Greek yogurt is best because it’s thick and can hold the sauce together. Plus, there are a lot of health benefits of Greek yogurt. If you don’t have Greek yogurt, you can strain regular yogurt overnight until it has thickened.
- Cucumbers: Use fresh cucumbers for the tzatziki-like sauce, and you’ll also want extra slices to stuff inside the pita along with the chicken, fresh tomato, onion and feta cheese. For cucumber varieties, stick to English, Persian or American slicing cucumbers.
- Pitas: Most grocery stores carry pita bread. It is often found in the deli section or in the bread aisle.
Directions
Step 1: Marinate the chicken
Add chicken and balsamic vinaigrette to a bowl, cover and transfer to the refrigerator. Allow the chicken to marinate for at least four hours or overnight. In a separate small bowl, combine the Greek yogurt, chopped cucumber and onion, minced parsley, lime juice, minced garlic, salt and pepper. Mix well and chill until serving.
Editor’s Tip: You can also marinate the chicken in a food-safe bag, which makes for easy cleanup.
Step 2: Grill the chicken
Preheat your grill. Remove the chicken from the marinade and discard the marinade. When the grill is hot, lightly oil the grill rack. Grill the chicken, covered, over medium heat, four to seven minutes per side. If you don’t have a grill, broil the chicken 4 inches from the heat source for the same amount of time. Cook until a thermometer reads 165°F.
Step 3: Fill the pitas
Allow the chicken to rest for a few minutes, then cut it into strips. Fill each pita half with chicken, cucumber, tomato, onion and cheese. Finish with a drizzle of the cucumber sauce.
Editor’s Tip: Give the pita a quick toast before serving. Heat it on the stovetop for a minute on each side or even give it a few seconds in the microwave.
Chicken Pita Variations
- Substitute a different protein: You can easily substitute a different meat, like pork tenderloin or little meatballs, for the chicken. You can also make this vegetarian by using tofu or falafel balls, or even cooked chickpeas.
- Add herbs: This pita can only benefit from a splash of fresh herbs. Parsley, cilantro or dill would all be delicious here.
- Make it gluten-free: If you have to skip the pita, you can still enjoy this meal. Bulk up the greens a bit and make it a Greek chicken salad bowl!
How to Store Chicken Pitas
Store the chicken, sauce and toppings separately in the fridge for up to five days; store the pita at room temperature. When you’re ready to eat, just fill your pitas and enjoy.
Chicken Pita Tips
Do you need an outdoor grill to make chicken pitas?
While the chicken pitas taste amazing when the chicken is cooked over a proper grill—who doesn’t love that slightly smokey flavor?—you don’t need a grill to make chicken pitas. Try broiling the Greek marinated chicken in the oven, or cook it in a grill pan or cast-iron skillet on the stove. You can even slice the meat before marinating it and cook it on a sheet pan in a 425° oven.
What can you serve with chicken pitas?
Greek chicken pitas make a full meal, especially for lunch, but if you want to add more to the spread, you can serve other Mediterranean recipes with chicken pitas. Think Mediterranean cauliflower, a full-flavored Greek salad or creamy homemade hummus.
