The Pioneer Woman Tasty Kitchen
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Greek Chicken Pitas

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Grilled Greek marinated chicken piled high on top of a fluffy pita with toppings galore!

Ingredients

  • FOR THE CUCUMBER AND DILL YOGURT DRESSING:
  • 2 cups Plain Greek Yogurt
  • 1 cup Cucumber, Diced Small
  • 1 Tablespoon To 2 Tablespoons Fresh Dill, Chopped
  • 1 clove Fresh Garlic, Pressed Through A Garlic Press Or Minced
  • 1 Tablespoon Fresh Lemon Juice
  • ¾ Tablespoons White Wine Vinegar (white Vinegar Can Be Used In Replacement)
  • ¼ teaspoons Kosher Salt
  • FOR THE PITAS:
  • 1 whole Recipe For Greek Dressing (see My TastyKitchen Recipe Box) Or Store Bought If You Are In A Crunch
  • 4 whole Boneless, Skinless Chicken Breast Halves
  • 4 whole Pita Breads (warmed)
  • 2 cups Romaine Lettuce, Sliced
  • 1 whole Roma Tomato, Diced (seeds Removed And Discarded)
  • FOR THE GARNISH (QUANTITIES AS DESIRED):
  • Red Onion, Sliced
  • Pitted Kalamata Olives, Sliced
  • Feta Cheese, Crumbled

Preparation

For the dressing:
In a small bowl, combine all of the dressing ingredients and stir. Yogurt dressing may be made up to 2 hours in advance. Cover and refrigerate until serving. The longer it has time for the flavors to meld, the better.

Marinate the chicken breast halves in the Greek dressing for 15-20 minutes. Any longer and the lemon juice will start to break down the chicken.

Preheat a grill pan over medium-high heat. Grill the marinated chicken breast halves for 4 minutes a side or until fully cooked. Let rest before slicing.

Top pita bread with sliced chicken, lettuce, tomato, red onion, sliced olives, yogurt dressing and feta cheese. Serve immediately!

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2 Reviews

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Profile photo of Paola Chamberlain

Paola Chamberlain on 12.10.2012

Wonderful recipe, thanks

Profile photo of Michelle

Michelle on 4.13.2012

Thanks for sharing the recipe.

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