Grilled Greek Chicken Pitas with Fresh Salad and Feta Dill Sauce Recipe
Delicious and fresh Chicken Pitas featuring grilled Greek-seasoned chicken, a vibrant Mediterranean salad, and a creamy feta dill sauce, all tucked into warm Greek flatbread pitas. Perfect for a flavorful and healthy meal that is easy to prepare and ideal for gatherings or weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Ingredients
Seasoning and Marinade
- 1 tablespoon dried oregano
- 2 teaspoons dried dill
- 2 teaspoons granulated garlic or garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon onion powder
- ½ teaspoon kosher or sea salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons olive oil
- 1 lemon (juiced)
- 2 pounds boneless skinless chicken breast
Greek Salad
- 2½ cups well chopped romaine
- 1½ cups halved grape or cherry tomatoes (red and yellow mix recommended)
- 1 cup diced English cucumber
- ½ cup diced red or yellow bell pepper
- ½ cup pitted and sliced kalamata olives
- ¼ cup diced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Sea salt, to taste
Feta Dill Sauce
- ½ cup nonfat plain Greek yogurt
- ½ cup light sour cream
- 2 to 3 tablespoons milk (as needed for consistency)
- ½ teaspoon dried dill
- ¼ teaspoon granulated garlic or garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher or sea salt
- ½ lemon (juiced)
- ¼ cup crumbled feta cheese (plus additional for garnish)
Other
- 8 Greek flatbread pitas (white or wheat)
Instructions
- Prepare the Marinade: In a small bowl, combine dried oregano, dried dill, granulated garlic, dried basil, dried marjoram, onion powder, kosher salt, black pepper, olive oil, and the juice of one lemon. Mix well to create the marinade.
- Marinate the Chicken: Pound or slice the chicken breasts to about ½-inch thickness for even cooking. Place the chicken in a gallon-sized zippered plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the chicken until fully coated. Refrigerate for at least 2 hours or up to 8 hours to allow flavors to develop.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken breasts for 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest briefly before slicing it into small pieces.
- Prepare the Greek Salad: In a medium bowl, combine chopped romaine, halved grape or cherry tomatoes, diced cucumber, diced bell pepper, sliced kalamata olives, diced red onion, and chopped parsley. Toss with extra virgin olive oil, fresh lemon juice, and sea salt to taste. Cover and refrigerate if preparing up to 2 hours ahead.
- Make the Feta Dill Sauce: In a small bowl, mix nonfat plain Greek yogurt, light sour cream, dried dill, granulated garlic, onion powder, kosher salt, and lemon juice. Add 2 tablespoons of milk and stir; add more milk if needed to reach a thick, sauce-like consistency. Cover and refrigerate until ready to serve.
- Assemble the Pitas: Warm the Greek flatbread pitas slightly if desired. Layer each pita with sliced grilled chicken, a generous spoonful of the Greek salad, and a drizzle of the feta dill sauce. Sprinkle additional crumbled feta cheese on top for garnish. Serve immediately and enjoy!
Notes
- Marinate the chicken for at least 2 hours to maximize flavor; marinating longer (up to 8 hours) will deepen the taste.
- If you don’t have access to a grill, the chicken can be cooked on a stovetop grill pan or broiled in the oven.
- Adjust the thickness of the feta dill sauce by adding milk little by little until you reach your preferred consistency.
- For a lighter option, use whole wheat pitas and low-fat sour cream.
- The salad can be made in advance but is best served fresh to maintain crispness.
- This recipe serves 8, perfect for meal prep or feeding a family.
