Ingredients
Chicken Marinade
- 2 tablespoons olive oil
- 3 tablespoons plain Greek yogurt
- 2 tablespoons white vinegar
- 1 tablespoon minced garlic cloves
- 1 1/2 tablespoons Greek seasoning
- 1 large lemon, juiced
- Zest of 1 large lemon
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 lb. chicken breasts
Pita Pockets and Toppings
- 6 pita pockets (approximate serving)
- Baby spinach or shredded romaine lettuce
- Thinly sliced red onion
- Chopped or thinly sliced English cucumber, unpeeled
- Artichoke hearts, quartered
- Kalamata olives
- Chopped tomatoes
- Tzatziki sauce
- Fresh dill
- Crumbled feta cheese
Instructions
- Pound the chicken: Even out the thickness of the chicken breasts by pounding them gently to ensure they cook uniformly on the grill.
- Prepare the marinade: In a large glass measuring cup or mixing bowl, whisk together olive oil, Greek yogurt, white vinegar, minced garlic, Greek seasoning, lemon juice, lemon zest, salt, and pepper until well combined.
- Marinate the chicken: Place the chicken breasts in a glass bowl or container, pour the marinade over them, cover, and refrigerate for at least 4 hours to allow flavors to develop.
- Preheat the grill: Heat your grill to 450ºF to prepare for cooking the chicken evenly with a nice char.
- Grill the chicken: Remove the chicken from the marinade, pat dry to prevent flare-ups, and place on the hot grill. Cook for 5 minutes on each side or until the internal temperature reaches 165ºF, indicating the chicken is fully cooked.
- Rest and slice the chicken: After grilling, let the chicken rest on a plate for 5 minutes to retain juices, then slice thinly for stuffing.
- Warm the pita (optional): To prevent cracking, warm the pita pockets in the oven for a few minutes before assembling the pockets.
- Assemble the pita pockets: Stuff warm pita pockets with the sliced grilled chicken, leafy greens, red onion, cucumber, artichoke hearts, olives, chopped tomatoes, and a generous dollop of tzatziki sauce.
- Garnish and serve: Top each pocket with crumbled feta cheese and a sprinkle of fresh dill for an added burst of flavor before serving.
Notes
- Marinate chicken for at least 4 hours for best flavor; overnight is also great.
- If grilling is not possible, chicken can be baked or pan-fried as an alternative.
- Warming pita pockets before stuffing helps prevent them from breaking.
- Adjust toppings according to personal preference and availability.
- Use a meat thermometer to ensure the chicken is cooked safely to 165ºF.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek, Mediterranean
- Diet: Halal
