Greek Salad Pita Pockets with Grilled Chicken

Why You’ll Love This Recipe

This recipe is perfect for a healthy and flavorful meal that's quick to prepare. The grilled chicken adds a smoky depth, while the Greek salad filling offers a burst of freshness. The whole-wheat pita not only enhances the taste but also adds a satisfying texture. It's a balanced dish that works as a light lunch, dinner, or a great option for meal prep.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb. chicken breast cutlets
• Juice of ½ lemon (2 tbsp.)
• 6 Tbsp. extra-virgin olive oil, divided
• 1 tsp. dried oregano
• 3 small garlic cloves, minced, divided
• Kosher salt
• Black pepper
• 1 cucumber, seeded, quartered, and thinly sliced
• ½ pt. yellow grape tomatoes, halved lengthwise (¾ cup)
• ½ pt. red grape tomatoes, halved lengthwise (¾ cup)
• ½ red onion, thinly sliced into half moons (¾ cup)
• ½ cup crumbled feta
• ¼ cup chopped fresh mint (or parsley)
• ¼ cup pitted Kalamata olives, halved (optional)
• 2 Tbsp. red wine vinegar
• 4 whole-wheat pitas, halved and lightly toasted

Directions

1. Place chicken cutlets in a shallow baking dish. In a small bowl, whisk together lemon juice, 2 tablespoons olive oil, oregano, and 2 cloves of minced garlic. Pour the mixture over the chicken cutlets and marinate for 10 minutes.
2. Heat a grill pan over high heat. Remove the chicken from the marinade and season both sides with salt and pepper. Grill for about 3 minutes per side or until the chicken is cooked through. Let it rest for 5 minutes before slicing thinly.
3. In a large bowl, toss together cucumber, tomatoes, red onion, feta, mint (and olives, if using). In a small bowl, whisk together red wine vinegar and the remaining garlic. Slowly add the remaining olive oil while whisking constantly. Season with salt and pepper. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Stuff each pita pocket half with the grilled chicken and top with the Greek salad.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Total Time: 25 minutes

Variations

• Add Avocado: For a creamy twist, add some sliced avocado inside the pita.
• Vegetarian Version: Skip the chicken and add grilled halloumi or roasted chickpeas for a hearty, meatless option.
• Spicy Kick: Add a few dashes of hot sauce or sliced jalapeños to the salad for extra heat.

Storage/Reheating

Store the grilled chicken and salad separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, simply reheat the chicken in the microwave or on a skillet and assemble the pita pockets.

FAQs

How long can I marinate the chicken?

You can marinate the chicken for up to 30 minutes for maximum flavor, but 10 minutes is sufficient for a quick meal.

Can I use a different kind of pita?

Yes, you can use any pita bread you prefer, such as white or gluten-free pita.

Can I make this recipe ahead of time?

Yes! You can prepare the chicken and salad in advance and assemble the pita pockets just before serving.

How do I make the chicken more flavorful?

To add more flavor, try marinating the chicken for longer or adding some chili flakes or paprika to the marinade.

Can I grill the chicken on a regular grill?

Yes, you can grill the chicken on an outdoor grill instead of a grill pan if you prefer.

Can I use other types of cheese?

Yes, if you don't have feta, you can substitute it with goat cheese or another crumbly cheese.

Can I use regular olives instead of Kalamata olives?

Yes, you can substitute Kalamata olives with any variety of olives you like.

Is this recipe gluten-free?

No, this recipe is not gluten-free because of the pita, but you can substitute with gluten-free pita or lettuce wraps.

How can I make this recipe spicier?

You can add chili flakes to the salad or use a spicy marinade for the chicken for a flavorful kick.

Can I skip the mint?

Yes, if you're not a fan of mint, you can use parsley or even basil instead.

Conclusion

Greek Salad Pita Pockets with Grilled Chicken are a healthy, delicious, and easy meal that combines all the flavors of a Greek salad with the satisfying protein of grilled chicken. Whether you're looking for a quick dinner or a meal to prep for the week, this dish is sure to please with its vibrant flavors and fresh ingredients.

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Greek Salad Pita Pockets with Grilled Chicken

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These Greek Salad Pita Pockets with Grilled Chicken are a fresh and flavorful Mediterranean-inspired meal. Juicy grilled chicken, crisp cucumbers, ripe tomatoes, and tangy feta cheese are tossed in a light vinaigrette and tucked into soft whole-wheat pita pockets. Perfect for a quick and healthy lunch or dinner, this easy recipe is packed with protein and vibrant flavors.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Mediterranean, Greek

Ingredients

• For the Chicken:

  • 1 lb. chicken breast cutlets
  • Juice of ½ lemon (2 tbsp.)
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. dried oregano
  • 2 cloves garlic, minced
  • Kosher salt & black pepper (to taste)

• For the Greek Salad:

  • 1 cucumber, seeded, quartered, and thinly sliced
  • ½ pt. yellow grape tomatoes, halved (¾ cup)
  • ½ pt. red grape tomatoes, halved (¾ cup)
  • ½ red onion, thinly sliced (¾ cup)
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh mint (or parsley)
  • ¼ cup pitted Kalamata olives, halved (optional)

• For the Dressing:

  • 2 tbsp. red wine vinegar
  • 1 small garlic clove, minced
  • 4 tbsp. extra-virgin olive oil
  • Kosher salt & black pepper (to taste)

• For Serving:

  • 4 whole-wheat pitas, halved and lightly toasted

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Instructions

• Marinate the Chicken: In a shallow dish, whisk together lemon juice, 2 tbsp. olive oil, oregano, and minced garlic. Add chicken cutlets, coat evenly, and let marinate for 10 minutes.
• Grill the Chicken: Heat a grill pan over high heat. Remove chicken from marinade, season with salt and pepper, and grill for 3 minutes per side, or until fully cooked. Let rest for 5 minutes, then slice thinly.
• Prepare the Greek Salad: In a large bowl, toss together cucumber, tomatoes, red onion, feta, mint, and olives (if using).
• Make the Dressing: In a small bowl, whisk together red wine vinegar and minced garlic. Slowly whisk in 4 tbsp. olive oil. Season with salt and pepper. Pour over the salad and toss to combine.
• Assemble the Pita Pockets: Stuff each pita half with grilled chicken and top with the Greek salad. Serve immediately.

Notes

• Meal Prep Tip: Store grilled chicken and salad separately in airtight containers for up to 2 days. Assemble just before serving.
• Customization: Substitute feta with goat cheese or grilled halloumi for a different flavor.
• Make it Gluten-Free: Use gluten-free pita or serve the salad over lettuce wraps.