There’s no need to order takeout next time you’re craving Greek food. These grilled Chicken Pitas are restaurant quality and easy to make at home!
We crave Greek food on a regular basis here so creating an easy recipe for a Chicken Pita I could create at home has been my mission for the past month.
Friends, this Greek Chicken Pita recipe is a home run. Seriously delicious and totally crave-worthy. A must try recipe that is guaranteed to satisfy your craving for Greek food!
They are loaded with the big flavor that Greek food is famous for including a lemony-herb grilled chicken and a simple fresh Greek Salad with chopped romaine, tomatoes, cucumber and kalamata olives. A creamy Feta Dill Sauce is drizzled over the top to create these satisfying Chicken Pitas.
Greek Chicken Ingredients
- Dried herbs pack more flavor than fresh and are an excellent choice for marinades.
- You want thin-sliced boneless, skinless chicken breast for this recipe. If your chicken is thick, either slice it through the middle to create two thin pieces or cover it with plastic wrap and use the flat side of a meat tenderizer to pound it to ½-inch thickness.
- Combine the marinade ingredients in a small bowl.
- Place the chicken in a plastic storage bag and add the marinade. Seal the bag and refrigerate for at least two hours or up to eight hours.
- Grill the chicken until the internal temperature reads 165 degrees F.
- Slice the chicken into small pieces that will fit well in your pitas.
Greek Salad Ingredients
While the chicken is grilling, mix together the simple Greek Salad.
- I like to use both yellow and red grape or cherry tomatoes to add a nice color contrast.
- English cucumbers are long and thin and sold wrapped in plastic. They have thinner skin, are less watery, and have smaller seeds than regular cucumbers. There is no need to peel them and they are just perfect in recipes like this.
- You see Italian flat-leaf parsley called for in most recipes these days but I just love old-fashioned curly parsley in this salad. It’s fluffier and prettier and it’s inexpensive if you’re not already growing it in your garden.
- Combine all the ingredients in a mixing bowl.
- Toss the salad with olive oil, fresh lemon juice, and sea salt to taste.
Feta Dill Sauce Ingredients
- The Feta Dill Sauce can be combined just before serving or make it earlier in the day and cover and refrigerate it until you need it.
- I use nonfat plain Greek yogurt and light sour cream to keep this recipe on the lighter side.
- Combine the ingredients for the Feta Dill Sauce in a small bowl.
- Add just enough milk to thin it to a thick, sauce-like consistency.
Assemble the Pitas
You have all three components of this recipe ready and now it’s just a matter of putting them together.
- Look for flatbread style pitas in the bread/bakery section of your grocery store. I love Papa Pita Greek Pita Flatbread but there are lots of great brands out there.
- Layer your pita with some of the Greek Salad, the grilled chicken, and a drizzle or two of the Feta Dill Sauce.
FAQS and Valerie’s Tips
The calorie count for these Chicken Pitas comes in surprisingly low at 418 calories per pita. Be sure to use the ingredients indicated to keep them light, including nonfat plain Greek yogurt and light sour cream. Using different brands and substituting ingredients can alter the nutritional content.
Yes. Just lightly coat a skillet or stovetop grill pan with olive oil and sear the chicken for 5 to 7 minutes per side or until the internal temperature reads 165 degrees F.
- 1 tablespoon dried oregano
- 2 teaspoons dried dill
- 2 teaspoons granulated garlic or garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon onion powder
- ½ teaspoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons olive oil
- 1 lemon, juiced
- 2 pounds boneless skinless chicken breast
- 2½ cups well chopped romaine
- 1½ cups halved grape or cherry tomatoes, I used a mix of red and yellow – so pretty
- 1 cup diced English cucumber
- ½ cup diced red or yellow bell pepper
- ½ cup pitted and sliced kalamata olives
- ¼ cup diced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- sea salt, to taste
Feta Dill Sauce
- ½ cup nonfat plain Greek yogurt
- ½ cup light sour cream
- 2 to 3 tablespoons milk, as needed
- ½ teaspoon dried dill
- ¼ teaspoon granulated garlic or garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher or sea salt
- ½ lemon, juiced
- ¼ cup crumbled feta, plus additional for sprinkling on top
For the Rest
- additional feta cheese for garnish
- 8 Greek flatbread pitas, like Papa Pita white or wheat
For the Grilled Greek Chicken
- Combine seasoning in a small bowl. Add olive oil and lemon juice and mix to combine.
- Either pound or slice chicken breasts to ½-inch thickness. Place chicken in a gallon size zippered plastic storage bag and pour the marinade over the top. Seal the bag and push the chicken around until it is well coated with marinade. Refrigerate for at least 2 hours or up to 8.
- Grill for 6 to 7 minutes per side or until the internal temperature reads 165 degrees F. Transfer the grilled chicken to a cutting board and slice it into small pieces.
For the Greek Salad
- Combine the romaine, tomatoes, cucumber, bell pepper, kalamata olives, onion and parsley in a medium bowl and toss with olive oil, lemon juice, and salt. Can be made up to 2 hours ahead. Just cover and refrigerate until you are ready to serve.
For the Feta Dill Sauce
- Combine all ingredients in a small bowl using 2 tablespoons milk. Stir and add more milk only if needed to reach a nice, thick sauce-like consistency. Can be made several hours in advance. Cover and refrigerate until ready to use.
Assemble the Pitas
- Layer the pitas with grilled chicken, the salad mixture and a drizzle of the sauce. Sprinkle with additional feta, if desired.
- Most of the prep can be done in advance, saving you precious time when you are preparing your meal.
- Prepare the Feta Dill Sauce earlier in the day. Cover and refrigerate it until you are ready to serve.
- Assemble the Greek Salad up to two hours in advance. Cover and refrigerate it until ready to serve.
- Lightly coat a skillet or stovetop grill pan with olive oil and sear the chicken for 5 to 7 minutes per side or until the internal temperature reads 165 degrees F.
- Be sure to use the ingredients indicated to keep these pitas light, including nonfat plain Greek yogurt and light sour cream. Using different brands and substituting ingredients can alter the nutritional content.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.