Greek Chicken Pitas
These were so incredibly easy. I have a 5 month old, so if I think they were a cinch to prepare, then you could probably do it with your eyes closed and one hand tied behind your back. And because we didn’t eat until past 8 last night thanks to my sweet boy who would not go to sleep, I had to borrow this picture from this site. I cannot take good food pictures after the sun goes down. It just doesn’t work.
I got the idea for this meal from the Tasty Kitchen blog. Here is the link.
Since I am only cooking for the two of us, I used 3 small chicken breasts, and could have easily gotten away with 2. We have enough leftover chicken for a few more pitas and plenty of sauce also.
For the tzatziki sauce I made just a few changes. I could only find a ridiculously huge container of plain yogurt, and I just didn’t want to buy it. So, I bought light sour cream instead. When I mixed up the sauce I added a little milk to thin it out. I also added some chopped parsley, which made this sauce incredible. A little chopped mint with the parsley would have been extra special. There’s something just plain wonderful about fresh herbs.
I filled the pita with the chicken and sauce, but adding some chopped tomatoes and feta cheese makes these even better.
For a side dish I made a tomato and cucumber salad with red onions and feta. Simply toss chopped, seeded tomatoes, chopped cucumbers, thinly sliced red onion, a bit of olive oil, red wine vinegar, oregano, salt and pepper. Oh my. The perfect meal. Enjoy.
Greek Chicken Pitas
- Boneless Skinless Chicken Breasts (1 chicken breast per person)
- Cavender’s All Purpose Greek Seasoning
- Olive Oil
- Pita breads
- Crumbled feta
- 8 ounces light sour cream
- 1-2 tablespoons milk
- 1 whole Cucumber, Chopped
- ½ whole Yellow Onion, Chopped
- Lemon Juice, from 1/2 a large lemon
- 1/4 cup chopped parsley
- Rub chicken breasts with Cavender’s seasoning, then place in a plastic bag with some olive oil. Let marinate in the fridge for a few hours.
- For the sauce: Mix sour cream and milk to desired consistency. Add in vegetables, then seasonings. Taste as you go and adjust to your liking. Cover and let sit in the fridge for at least 1 hour.
- Heat grill (or skillet) and cook chicken, about 6-7 minutes per side, until cooked through. Let sit for a few minutes, then slice.
- Open pita halves and fill with chicken and tzatziki sauce, and sprinkle with feta cheese.