Greek Chicken Pita
Apr
17
17
This Greek Chicken Pita is so incredible, I ate it 3 days in a row while testing the recipe! Trust me on this one- you will love it! The tzatziki is so creamy and filled with fresh herbs- it’s the perfect balance to the bright Greek salad and lemony grilled chicken. I pile everything on a piece of grilled naan bread to serve but it can easily be adapted. You could serve it over a bed of greens if you are watching carbs and you can easily make it dairy free by swapping the feta and tzatziki for hummus and a tahini drizzle. This is the perfect summer lunch or dinner!
Greek Chicken Pita
Ingredients
Greek Chicken
- 2 boneless skinless chicken cutlets
- 2 tsp Kosher salt
- 2 tsp fresh cracked black pepper
- 2 tsp garlic powder
- 2 tsp dried oregano
- 1 tsp crushed red pepper flakes
- 1/2 lemon
- olive oil
Greek Salad
- 5 small tomatoes, diced
- 2 Persian cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
- 1/4 cup Feta, crumbled block feta in brine
Greek Dressing
- 2 tbsp fresh squeezed lemon juice
- 2 tbsp red wine vinegar
- 1/4 tsp Kosher salt
- 1/4 tsp fresh cracked black pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/8 tsp crushed red peper flakes
- 4 tbsp good olive oil
Tzatziki
- 1 Persian cucumber , grated
- 1 Persian cucumber, thinly sliced
- 1/4 shallot, minced
- 1 tbsp fresh dill, chopped
- 10 fresh mint leaves, chopped
- 1 tsp fresh chives, chopped
- 1/2 tsp lemon
- 1/2-1 tsp Kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp fresh cracked black pepper
- 1/4 tsp crushed red pepper
- 1 1/2 cups 5% fat Greek Yogurt
Instructions
Greek Chicken
- Place each chicken cutlet between 2 pieces of parchment paper, using a rolling pin or meat tenderizer on the flat side, pound the chicken out until it is 1/4 inch thick
- Season each side of the cutlets with 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, 1/4 tsp oregano and a pinch of crushed red pepper flakes
- Drizzle each side w lemon and olive oil, set chicken aside to marinate while you make the Greek Salad and Tzatziki
- To cook the chicken, heat 2 tablespoons olive oil in a skillet over a med/high flame
- Cook the chicken 3 mins per side then transfer to a plate lined with a paper towel and let rest 5-6 mins before slicing
Greek Salad
- Add the chopped tomatoes, cucumbers, red onion and feta to a small bowl
- For the dressing, whisk all the ingredients together and pour over the veggies, set aside int the refrigerator while you make the tzatziki
Tzatziki
- Using a cheese grater, grate one Persian cucumber on the medium grate
- add the grated cucumber to a bowl and add the minced shallot, sliced cucumber, dill, mint and chives
- add the Greek Yogurt and stir
- season with the salt, pepper, garlic powder and crushed red pepper
- add the lemon juice and check for seasoning, add more salt and garlic powder if needed
Pita
- To assemble the pita, grill the naan or pita bread
- add a layer of the tzatziki to the naan or pita bread
- slice the chicken into thin strips and add it to the tzatziki layer
- top with the Greek salad
- serve as a flat bread or fold to serve as a wrap
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