Chicken Pitas

Total Time Prep: 20 min. + marinating Grill: 10 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
These easy Greek chicken pitas, stuffed with marinated chicken and a delicious creamy cucumber sauce, are a perfect weeknight meal for the whole family.

Ingredients

  • 1 pound boneless skinless chicken breast halves
  • 1/2 cup balsamic vinaigrette
  • CUCUMBER SAUCE:
  • 1 cup plain Greek yogurt
  • 1/2 cup finely chopped cucumber
  • 1/4 cup finely chopped red onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • PITAS:
  • 8 pita pocket halves
  • 1/2 cup sliced cucumber
  • 1/2 cup grape tomatoes, chopped
  • 1/2 cup sliced red onion
  • 1/2 cup crumbled feta cheese

Directions

  1. Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving.
  2. Drain chicken, discarding marinade. On a lightly oiled grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-7 minutes on each side.
  3. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

Nutrition Facts

2 filled pita halves: 428 calories, 14g fat (6g saturated fat), 85mg cholesterol, 801mg sodium, 41g carbohydrate (7g sugars, 3g fiber), 33g protein.

I switched up my mom’s recipe to create this tasty pita pocket variation. It’s one of our favorite grilled chicken recipes and is perfect for warm days. The creamy cucumber sauce goes great with the fresh, crunchy veggies. —Blair Lonergan, Rochelle, Virginia
Recipe Creator

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