Follow these steps for perfect results
Plain Greek Yogurt
Cucumber
Diced Small
Fresh Dill
Chopped
Fresh Garlic
Pressed Or Minced
Fresh Lemon Juice
White Wine Vinegar
Kosher Salt
Boneless, Skinless Chicken Breast Halves
Pita Breads
Warmed
Romaine Lettuce
Sliced
Roma Tomato
Diced
Red Onion
Sliced
Pitted Kalamata Olives
Sliced
Feta Cheese
Crumbled
Prepare the Greek yogurt dressing: In a small bowl, combine Greek yogurt, diced cucumber, chopped fresh dill, pressed garlic, lemon juice, white wine vinegar, and kosher salt.
Stir all ingredients until well combined.
Refrigerate the yogurt dressing for at least 2 hours to allow flavors to meld.
Marinate the chicken breast halves in Greek dressing for 15-20 minutes.
Preheat a grill pan over medium-high heat.
Grill the marinated chicken breast halves for 4 minutes a side or until fully cooked (internal temperature of 165°F).
Let the grilled chicken rest for a few minutes before slicing.
Warm the pita breads.
Slice the grilled chicken.
Assemble the pitas: Top each pita bread with sliced chicken, sliced romaine lettuce, diced tomato, sliced red onion, sliced olives, yogurt dressing, and crumbled feta cheese.
Serve immediately!
Expert advice for the best results
Marinate the chicken for a longer period (up to 4 hours) for enhanced flavor.
Use whole wheat pita bread for added fiber.
Everything you need to know before you start
15 minutes
Dressing can be made 2 hours ahead.
Arrange the pitas on a plate with a side of extra yogurt dressing.
Serve with a side salad.
Offer a variety of toppings.
Assyrtiko or Sauvignon Blanc
Discover the story behind this recipe
A staple in Greek cuisine, often enjoyed as a quick and healthy meal.
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