Grilled Chicken Pita with Garlic-Herb Sauce

Juicy, flavorful grilled chicken tucked into warm pita with crisp vegetables and a creamy garlic-herb sauce. Perfect for a quick Mediterranean-style lunch or dinner!

Ingredients

For the Chicken

• 1½ lbs (680 g) boneless, skinless chicken breasts or thighs
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper

For the Garlic-Herb Sauce

• ½ cup plain Greek yogurt
• 2 tbsp mayonnaise or additional Greek yogurt
• 2 cloves garlic, finely minced
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh mint
• ½ tsp dried oregano
• Salt and black pepper, to taste
• 1–2 tbsp water, if needed to thin

For the Pitas

• 4 large pita breads
• 1 cup chopped lettuce
• 1 medium tomato, diced
• ½ cucumber, diced
• ¼ red onion, thinly sliced
• ¼ cup crumbled feta cheese
• ¼ cup sliced Kalamata olives
• Fresh parsley, for garnish
• Lemon wedges, for serving
• Instructions

1. Marinate the chicken:
   In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, cumin, thyme, salt, and black pepper. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
2. Make the sauce:
   Mix Greek yogurt, mayonnaise, garlic, lemon juice, parsley, dill, mint, oregano, salt, and pepper. Add a little water until you reach a creamy, drizzleable consistency. Refrigerate until ready to serve.
3. Grill the chicken:
   Preheat a grill or grill pan over medium-high heat. Grill chicken for about 5–7 minutes per side, depending on thickness, until nicely charred and the internal temperature reaches 165°F (74°C).
4. Rest and slice:
   Transfer the chicken to a plate and let it rest for 5 minutes. Slice into thin strips.
5. Warm the pita:
   Warm pita breads on the grill or in a dry skillet for about 20–30 seconds per side.
6. Assemble:
   Fill each pita with lettuce, tomato, cucumber, red onion, grilled chicken, feta, and olives.
7. Finish:
   Drizzle generously with the garlic-herb sauce. Garnish with fresh parsley and serve with lemon wedges.

Quick Recipe Info

• Prep Time: 15 minutes + marinating
• Cook Time: 12–15 minutes
• Total Time: About 45 minutes
• Servings: 4
• Cuisine: Mediterranean
• Difficulty: Easy

Approximate Nutrition Per Serving

Varies depending on pita size, sauce, and toppings.

• Calories: ~560 kcal
• Protein: ~45 g
• Carbohydrates: ~45 g
• Fat: ~22 g
• Fiber: ~4 g
• Sugar: ~5 g
• Sodium: ~850 mg

Allergen & “Nut Info”

• Tree nuts: None in the basic recipe.
• Peanuts: None.
• Dairy: Yes — Greek yogurt and feta.
• Gluten: Usually yes — traditional pita contains wheat/gluten. Use gluten-free pita if needed.
• Egg: May be present in mayonnaise. Use egg-free mayo if necessary.
• Sesame: Some pita breads may contain sesame; check the package if avoiding sesame.
• Important: If using store-bought pita, yogurt, mayonnaise, or seasonings, check labels for cross-contamination with nuts or other allergens.

Tips for the Best Chicken Pita

• Chicken thighs stay especially juicy and flavorful on the grill.
• Don’t overcook the chicken; use a thermometer for the best results.
• Letting the chicken rest before slicing keeps it juicy.
• For extra flavor, add a pinch of sumac or a little crushed red pepper.
• For a lower-carb version, serve the grilled chicken and toppings in lettuce wraps instead of pita.
• For extra protein, use all Greek yogurt in the sauce instead of mayonnaise.

Q&A

Q: Can I make the chicken ahead of time?
Yes. Cooked chicken can be refrigerated in an airtight container for up to 3–4 days.

Q: Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless, skinless chicken thighs are excellent for this recipe and tend to remain more tender.

Q: Can I make this recipe without a grill?
Yes. Cook the chicken in a grill pan, cast-iron skillet, or regular skillet over medium-high heat.

Q: Can I prepare the garlic-herb sauce ahead of time?
Yes. The sauce can be made up to 2 days ahead and stored refrigerated.

Q: How can I make this recipe gluten-free?
Use certified gluten-free pita bread or serve the chicken and toppings over salad greens.

Q: How can I make it lower-carb?
Skip the pita and serve the chicken over lettuce, cucumber, tomato, and feta with the garlic-herb sauce.

Q: Can I add hummus?
Yes! A layer of hummus inside the pita makes it even creamier and adds extra Mediterranean flavor.

Q: Can I meal-prep these pitas?
Yes, but keep the chicken, vegetables, sauce, and pita separate until serving so the pita doesn’t become soggy.

Q: Is this recipe high in protein?
Yes. With approximately 45 g of protein per serving, it makes a satisfying high-protein meal.