Greek Chicken Pita with Yogurt Sauce is a simple 30 minute weeknight meal. Marinated greek chicken loaded onto a warm pita with lettuce, tomatoes, and tzatziki yogurt sauce. Great for when you need a quick meal.
This chicken is so juicy and easy, and I absolutely love how it came out. I'm on a chicken, though kick right now. They are full of so much flavor, and they rarely dry out, especially if you marinate them. If you have 10 minutes in the morning to marinate the chicken, it will pay off 10 times over. Also, if you can prep the chicken in the morning.. or at lunch (because many of us are still working from home), you can quickly get these flavorful Chicken Pitas on the tables in 30 minutes flat.
I'm suggesting that you add cherry tomatoes to your sheet pan while cooking the tomatoes. I LOVE roasted cherry tomatoes and really like the burst of acidic it gives these wraps—don't skip the olive oil and salt part. You need to do that to maximize the deliciousness of the tomatoes.
Chicken: The longer you marinate the chicken, the better. You can do it before going to work. It should only take 10 minutes to put the whole thing together. I cooked these once and only marinated the chicken for 20 minutes, and it just wasn't the same. The flavor was there. It just wants as strong, but I understand not everyone has that time, so if you can only marinate for 10-20 minutes, make sure to add lots of yogurt sauce to punch up the flavor.
Yogurt Sauce: While the chicken is cooking, you can whip together this simple yogurt sauce. Make sure to drain the grated cucumber with a paper towel. If you don't, the sauce will be runny with excess cucumber liquid.
Pita: When I shot this recipe, I couldn't find traditional pita bread (it has a pock it perfect for stuffing), so I settled for something that had more of a naan consistency. If you can get a pita with a pocket in it, get it.
I hope you love this Greek Chicken Pita with Yogurt Sauce recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!Print
- 1 ½ cup whole-milk plain Greek yogurt
- 4 tablespoons lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried Greek oregano
- 1 teaspoon thyme and onion powder
- ½ teaspoon ground nutmeg (optional), salt, and pepper
- 1.25- 1.5 pound boneless, skinless chicken thighs
- 10 oz cherry tomatoes
- ¼ cup grated cucumber, drain excess liquid with a paper towel
- ½ tablespoons total of either dried mint, dill, and/or parsley
- 6 pitas
- In a large bowl, or resealable bag, mix together ½ cup of yogurt, 2 tablespoons of lemon juice, 2 minced cloves garlic, 2 teaspoons of dried Greek oregano, 1 teaspoon of thyme, 1 teaspoon of onion powder, and ½ teaspoon of salt. Add chicken to the bowl, covering in the yogurt mixture. Cover and refrigerate for 1 hour or up to 10 hours.
- Preheat to 400 degrees F. Coat a baking sheet with cooking spray. Fold chicken in half (similar to how it was packaged) and place the chicken on the pan. Place cherry tomatoes around the chicken. Drizzle a little bit of olive oil and salt on top of the tomatoes. Throw away any remaining marinade. Bake until the thickest part of the thighs registers 165 degrees F, about 25 minutes.
- While the chicken is cooking, combine the remaining 1 cup of yogurt, 2 tablespoons of lemon juice, 1 garlic clove, ¼ teaspoon salt, grated cucumber, and ½ tablespoons dried mint, dill, and/or parsley, and a pinch of salt in a small bowl. Mix together and add more salt if needed ( it probably will need more)
- Once the chicken is done, let rest for 3 minutes. Thinly slice.
- Stuff the pita pockets with lettuce, cucumber, and tomato. Divide the chicken among the pita. Serve with the yogurt sauce.
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Calories: 450
Recipe adapted from Eating Well Chicken Shawarma