Ever asked yourself, &ldquo;What can I do with this chicken?&rdquo; Sister, you&rsquo;re not alone. We&rsquo;ve all blank-stared into the fridge, a package of nondescript chicken breasts staring back at us. We&rsquo;ve baked &rsquo;em, fried &rsquo;em, stuffed &rsquo;em&mdash;all in search of &ldquo;something different&rdquo; to do with them. Here&rsquo;s an idea: Go Greek. More specifically, go for a Greek chicken pita pocket. It&rsquo;s kind of a sandwich but worlds away from predictable deli meat and white bread. First, the chicken breasts chill overnight in a marinade of olive oil, garlic, lemon, salt, and pepper. Then they&rsquo;re grilled, drizzled with lemon juice, sliced, and tucked into a warm pita pocket, along with tzatziki, lettuce, tomatoes, and thinly sliced red onion. (For the uninitiated, tzatziki is popular in the Mediterranean and Middle East. It&rsquo;s a blend of yogurt, cucumber, olive oil, garlic, and fresh herbs.) Serve our Greek chicken pita recipe with chips and fresh fruit for a very high yum factor&mdash;and no more staring blankly into the fridge.

Greek Grilled Chicken Pita Recipe

olive oil

garlic cloves, finely chopped (about 1 Tbsp.)

oregano

salt

black pepper

lemon zest,

chicken breasts

(8-in.) pita rounds

refrigerated tzatziki

romaine lettuce leaves (from 1 small head)

multicolored cherry tomatoes, halved

red onion, thinly sliced (about 1 cup)

Stir together oil, garlic, oregano, salt, pepper, and lemon zest in a large bowl. Add chicken, and turn to coat. Cover and refrigerate 1 hour.


Preheat grill to medium-high (400&deg;F to 450&deg;F). Remove chicken from marinade; discard marinade. Place on unoiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of meat registers 165&deg;F, 6 to 8 minutes per side. Transfer chicken to a cutting board; drizzle with lemon juice. Rest 5 minutes or up to 20 minutes. Cut crosswise into 3/4-inch slices.


While chicken rests, place pita rounds on unoiled grates. Grill, uncovered, over medium-high until warmed and slightly charred, about 2 minutes per side. Remove from grill; spread 2 tablespoons tzatziki over each pita.


Divide lettuce, tomatoes, onion, and sliced chicken evenly among pitas.


greek grilled chicken pita recipe

Total: 1 hours, 25 minutes

Servings: 6

Author : Ivy Odom

Ingredients

Instructions

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