Victor Protasio; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall
Active Time
25 Mins
Marinate Time
1 Hour
Total Time
1 Hour 25 Mins
Yield
Serves 6

Ever asked yourself, “What can I do with this chicken?” Sister, you’re not alone. We’ve all blank-stared into the fridge, a package of nondescript chicken breasts staring back at us. We’ve baked ’em, fried ’em, stuffed ’em—all in search of “something different” to do with them. Here’s an idea: Go Greek. More specifically, go for a Greek chicken pita pocket. It’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’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’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—and no more staring blankly into the fridge.

How to Make It

Step 1

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.

Step 2

Preheat grill to medium-high (400°F to 450°F). Remove chicken from marinade; discard marinade. Place on unoiled grates. Grill, uncovered, until a thermometer inserted in thickest portion of meat registers 165°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.

Step 3

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.

Step 4

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

You May Like