Description
A fresh and flavorful Chicken Pitas recipe featuring marinated grilled chicken breast served in pita pockets with a cooling cucumber yogurt sauce, fresh vegetables, and crumbled feta cheese. Perfect for a nutritious and satisfying meal ready in about 30 minutes of active cooking time after marination.
Ingredients
Scale
Marinated Chicken
- 1 pound boneless skinless chicken breast halves
- 1/2 cup balsamic vinaigrette
Cucumber Yogurt Sauce
- 1 cup plain Greek yogurt
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped red onion
- 1 tablespoon minced fresh parsley
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Pita Filling
- 8 pita pocket halves
- 1/2 cup sliced cucumber
- 1/2 cup grape tomatoes, chopped
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
Instructions
- Marinate Chicken: Place the chicken breasts in a dish and pour the balsamic vinaigrette over them. Cover the dish and refrigerate for at least 4 hours or overnight to allow the chicken to absorb the flavors.
- Prepare Cucumber Sauce: Combine the Greek yogurt, finely chopped cucumber, red onion, minced parsley, lime juice, minced garlic, salt, and pepper in a small bowl. Mix thoroughly and chill in the refrigerator until ready to serve.
- Grill Chicken: Remove the chicken from the marinade and discard the marinade. Grill the chicken on a lightly oiled grill rack over medium heat or use the broiler, cooking for 4-7 minutes on each side until the internal temperature reaches 165°F (74°C).
- Assemble Pitas: Slice the grilled chicken into strips. Open each pita pocket half and fill with chicken strips, sliced cucumber, chopped tomatoes, sliced red onion, and crumbled feta cheese. Drizzle the cucumber yogurt sauce over the fillings before serving.
Notes
- For best flavor, marinate the chicken overnight.
- Use a meat thermometer to ensure chicken is cooked safely.
- You can substitute balsamic vinaigrette with your preferred marinade flavor.
- Serve immediately after assembling for freshness and to keep the pita from becoming soggy.
