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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.

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

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.

Find it online: https://recipesbyjanet.com/greek-salad-pita-pockets-with-grilled-chicken/