Greek Chicken Pita
Grilled chicken breast, cucumber, and tomato served in pita bread with tzatziki sauce. Customizable protein, vegetable, and bread components allow this sandwich to span multiple Mediterranean variations.
Ingredients
Method
Pat chicken breasts dry and season both sides with salt, black pepper, and oregano.
Dice cucumber and tomato; thinly slice red onion; chop fresh parsley.
Brush grill or grill pan with olive oil and heat to medium-high.
Grill chicken breasts 6–7 minutes per side until internal temperature reaches 165°F; transfer to cutting board and rest 5 minutes.
Warm pita bread directly on grill grates 1–2 minutes per side until soft and pliable, or wrap in foil and warm over low heat.
Slice cooled chicken into strips and toss with lemon juice and a drizzle of olive oil.
Spread 2–3 tbsp tzatziki into each warm pita; layer chicken, cucumber, tomato, and red onion.
Garnish with fresh parsley and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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