Greek Pitas
These Greek pitas are full of grilled chicken, kalamata olives, sun-dried tomatoes, and cucumbers. It's all tossed in a tzatziki-inspired dressing and scooped into whole wheat pitas. Make the dressing at least a few hours in advance to marry all the flavors.
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Servings: 2 servings
Ingredients
- 1/3 cup Greek yogurt
- 1 clove of garlic minced
- Juice from 1 lemon
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- 1/2 teaspoon kosher salt
- 1 (12-oz) boneless skinless chicken breast (about one large breast)
- 1 cucumber peeled, seeded and diced
- 1/4 cup chopped kalamata olives
- 1/4 cup chopped sun-dried tomatoes
- 1/4 of a medium red onion chopped
- 1/4 cup feta cheese
- 2 whole wheat pitas each sliced in half
- 1 teaspoon chopped basil for garnish (optional)
Instructions
- Combine the yogurt, garlic, lemon juice, thyme, parsley, and salt in a small bowl. Cover it and keep it in the refrigerator for a couple of hours, or up to one day.
- Preheat the grill to high heat. While the grill is preheating, pound out the chicken breast until it's around an inch thick. Season it well with salt and pepper.
- Grill the chicken over high heat for about 3-4 minutes per side, or until the juices run clear. Remove it from the grill to a plate to cool.
- While the chicken is cooling combine the cucumber, olives, sun-dried tomatoes, red onion, and feta cheese in a medium-sized bowl. Pour the dressing in and stir well.
- Once the chicken has cooled off a bit, slice it into cubes and add it to the bowl with everything else. Give it a few stirs to combine.
- Fill each pita half with the chicken salad and garnish with the chopped basil.
Nutrition Estimate
Calories: 552kcal | Carbohydrates: 51.7g | Protein: 53.6g | Fat: 15.9g | Fiber: 6.4g | Sugar: 8.2g
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