Description
This Chicken Pitas recipe features juicy grilled chicken marinated in balsamic vinaigrette, paired with a refreshing cucumber yogurt sauce and fresh vegetables, all tucked into soft pita pockets. Perfect for a quick and delicious lunch or dinner, these pitas combine Mediterranean flavors with simple preparation.
Ingredients
Scale
Chicken and Marinade
- 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
Assembling Ingredients
- 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 breast halves in a bowl or resealable plastic bag and pour the balsamic vinaigrette over them. Cover and refrigerate for at least 4 hours or overnight to let the flavors infuse and tenderize the meat.
- Prepare Cucumber Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, finely chopped cucumber, finely chopped red onion, minced fresh parsley, lime juice, minced garlic, salt, and pepper. Mix well and chill the sauce until serving to let the flavors meld.
- Grill Chicken: Drain the chicken from the marinade, discarding the marinade. Heat a grill or lightly oiled grill rack over medium heat. Grill the chicken for 4 to 7 minutes on each side or until the internal temperature reaches 165°F (74°C). Alternatively, the chicken can be broiled with the same timing. Once cooked, let the chicken rest briefly before slicing.
- Assemble Pitas: Cut the grilled chicken into strips. Open each pita pocket half and fill with chicken strips, sliced cucumber, chopped grape tomatoes, sliced red onion, and crumbled feta cheese. Drizzle the prepared cucumber yogurt sauce over the fillings and serve immediately.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- Use plain Greek yogurt for a thicker sauce with a creamier texture.
- Ensure the grill is well oiled to prevent the chicken from sticking.
- For extra zest, add some fresh mint leaves to the yogurt sauce.
- Leftover chicken can be refrigerated and used within 2 days.
