Flavor Packed Chicken Pitas (Printable)
Tender spiced chicken in warm pita with fresh vegetables and creamy yogurt sauce. Ready in 35 minutes.
# What You'll Need:
→ Chicken Marinade
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, sliced
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp ground coriander
08 - ½ tsp dried oregano
09 - ¼ tsp cayenne pepper (optional)
10 - 1 tsp kosher salt
11 - ½ tsp freshly ground black pepper
→ Pita & Salad
12 - 4 medium pita breads
13 - 1 cup English cucumber, diced
14 - 1 cup cherry tomatoes, halved
15 - ½ small red onion, thinly sliced
16 - 1 cup romaine lettuce, shredded
→ Yogurt Sauce
17 - ¾ cup plain Greek yogurt
18 - 1 tbsp fresh lemon juice
19 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
20 - 1 clove garlic, grated
21 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, oregano, cayenne (if using), salt, and black pepper. Add the sliced chicken and toss until evenly coated. Cover and refrigerate for at least 15 minutes, or up to 8 hours for deeper flavor penetration.
02 - In a small bowl, combine the Greek yogurt, lemon juice, chopped dill, grated garlic, and season with salt and pepper to taste. Stir until smooth, cover, and refrigerate until ready to serve.
03 - Heat a grill pan or large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess to drip off, and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and lightly charred on the edges. Transfer to a plate and rest briefly.
04 - Warm each pita bread in a dry skillet over medium heat for about 30 seconds per side, or microwave individually for 15 seconds until pliable.
05 - Open each warm pita and layer with shredded romaine lettuce, diced cucumber, halved cherry tomatoes, and sliced red onion. Spoon the cooked chicken on top and drizzle generously with the prepared yogurt sauce.
06 - Serve the stuffed pitas immediately, accompanied by extra lemon wedges on the side if desired.
# Expert Hacks:
01 -
- The marinade doubles as a flavor bomb that works on practically any protein you throw at it.
- That creamy yogurt sauce is addictive enough that you will start putting it on everything from roasted potatoes to rice bowls.
02 -
- Do not crowd the pan when cooking the chicken, or it will steam instead of getting that beautiful char.
- Letting the sauce sit in the fridge for even ten minutes transforms it from good to something people will ask you to bottle.
03 -
- Slice the chicken against the grain before marinating so every piece absorbs maximum flavor and stays tender.
- A squeeze of fresh lemon juice right over the assembled pita right before eating wakes up every single flavor on the plate.