Greek Grilled Chicken Pita

Ever asked yourself, "What can I do with this chicken?" 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.