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Per serving
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- 1
Marinate the chicken
Add the chicken breast and balsamic vinaigrette to a bowl or food-safe bag, cover, and refrigerate at least 4 hours or overnight. The marinade adds flavor and keeps lean breast meat juicy on the grill.
- 2
Make the cucumber sauce
In a small bowl, combine the Greek yogurt, 1/2 cup finely chopped cucumber, 1/4 cup finely chopped red onion, the minced parsley, snipped dill, lime juice, minced garlic, and salt and pepper to taste. Mix well and chill until serving.
- 3
Grill the chicken
Drain the chicken and discard the marinade. On a lightly oiled grill rack, grill covered over medium heat (or broil 4 in. from the heat) for 4-7 minutes per side, until a thermometer reads 165°F.
- 4
Fill the pitas
Let the chicken rest a few minutes, then cut into strips. Warm the pitas and cut each into halves. Fill each half with chicken, sliced cucumber, chopped grape tomatoes, sliced red onion, torn romaine, and crumbled feta, then drizzle with the cucumber sauce.
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Greek Grilled Chicken Pitas
Created by: MacroMeals
Ingredients
- 1 lb chicken breast
- 1/2 cup balsamic vinaigrette
- 1 cup plain Greek yogurt
- 1 cucumber
- 1 red onion
- 1 tbsp fresh parsley
- 1 tbsp fresh dill
- 1 tbsp lime juice
- 1 garlic
- salt and pepper, to taste
- 4 pita bread
- 1/2 cup grape tomatoes
- 1/2 cup romaine lettuce
- 1/2 cup feta cheese
Instructions
- Marinate the chickenAdd the chicken breast and balsamic vinaigrette to a bowl or food-safe bag, cover, and refrigerate at least 4 hours or overnight. The marinade adds flavor and keeps lean breast meat juicy on the grill.
- Make the cucumber sauceIn a small bowl, combine the Greek yogurt, 1/2 cup finely chopped cucumber, 1/4 cup finely chopped red onion, the minced parsley, snipped dill, lime juice, minced garlic, and salt and pepper to taste. Mix well and chill until serving.
- Grill the chickenDrain the chicken and discard the marinade. On a lightly oiled grill rack, grill covered over medium heat (or broil 4 in. from the heat) for 4-7 minutes per side, until a thermometer reads 165°F.
- Fill the pitasLet the chicken rest a few minutes, then cut into strips. Warm the pitas and cut each into halves. Fill each half with chicken, sliced cucumber, chopped grape tomatoes, sliced red onion, torn romaine, and crumbled feta, then drizzle with the cucumber sauce.