Chicken Pitas
Juicy grilled chicken, Greek fries, a lemon dill sauce, briny feta and fresh veggies in warm pitas, it is a weeknight winning dinner!
Servings 6
Calories 403kcal
Equipment
- grill
Ingredients
For the chicken
- ¾ cup plain yogurt Greek yogurt is preferred
- 2 teaspoon dried oregano
- 2 teaspoon dried dill
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sumac or use smoked paprika or lemon pepper
- 2 teaspoon fresh garlic finely minced
- 2 lbs boneless skinless chicken breasts or thighs
Suggested toppings for the pita (optional and be creative)
- 8 Pitas
- Shredded lettuce
- Sliced tomato
- Yogurt dill sauce
- Greek fries
- Feta cheese
Instructions
- Whisk together the first seven ingredients for the chicken marinade. Add the chicken to the marinade, cover and marinate for at least an hour, up to overnight.
- Prep your toppings and heat your grill (or your oven to 425). If making the Greek fries, begin preparing them now according to the recipe.
- Grill the chicken until fully cooked. Remove from grill and rest for about five minutes. Thinly slice the chicken.
- Gently warm the pitas either on the grill or in the oven.
- Fill the warm pitas with the chicken and your choice of toppings, including a few of the Greek fries.
- Serve warm.
Notes
These can be messy with everything you put in them. I recommend wrapping them in parchment paper to serve.
The chicken pitas should be eaten immediately; however the chicken itself can be stored leftover in the fridge for up to five days.
The chicken pitas should be eaten immediately; however the chicken itself can be stored leftover in the fridge for up to five days.
Nutrition
Calories: 403kcal | Carbohydrates: 44g | Fat: 6g