Greek Chicken Pitas are a simple and delicious meal that comes together quick and is perfect when you’re craving Greek food! This Greek-inspired recipe is full of fresh flavors and comes together in 20 minutes!
If you love easy chicken breast recipes, then you need to give this Greek Chicken Pita recipe a try. Made with just a few simple ingredients, this is a great recipe to have on hand for any occasion!
For more Greek-inspired recipes, be sure to try this Greek Grilled Chicken Marinade, Greek Pasta Salad, or my Greek Butter Cookies. This recipe would be great served with Italian Farro Salad or my Pistachio Ricotta Cake.
You’ll Love Greek Chicken Pitas
Greek food is one of my favorites and these Greek Chicken Pitas are a meal that I make often at home. Full of fresh flavors, this recipe comes together fast and is great for weeknight dinner.
This is a great recipe because you can make it using a large chicken breast and it cooks quick on the stovetop or grill pan. Plus, there is no need to marinade the meat ahead of time.
I like to serve these with a simple tahini dressing but it would be excellent with my homemade tzatziki sauce. You can serve these on Greek flat bread or use pita pockets and stuff them with the ingredients.
To keep it simple, you can make the tahini sauce ahead of time and chop and prep the veggies before serving. This is a great recipe to serve warm or room temperature too.
So, if you are craving greek food, give these Greek Chicken Pitas a try. You’re going to love them!
Ingredients
- Chicken Breasts: use skinless chicken breasts or chicken tenders and cut them into small bite-sized pieces before cooking.
- Olive Oil: extra-virgin olive oil is the best for cooking.
- Pitas: you can use the classic pita bread pockets and stuff the ingredients inside of it. Or you can use a greek flat bread and roll up the ingredients like a taco.
- Tahini: tahini is just sesame paste and can be found in the international section of your grocery store.
- Lemon Juice: lemon is a classic greek flavor. Use fresh squeezed lemon juice.
- Veggies: I like to stuff these with chopped romaine lettuce, halved cherry tomatoes, diced fresh cucumbers, fresh parsley, and sliced red onion.
- Oregano: dried oregano is a classic greek flavor and works perfect to flavor the chicken.
Optional ingredients: feta cheese, kalamata olives, tzatziki sauce, and fresh dill.
How to Make Greek Chicken Pitas
My Greek Chicken Pita recipe comes together fast and can be made in just 20 minutes! You can cook the chicken in a large nonstick skillet or use a grill pan if you have it.
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Step 1: cook the chicken
Dice the chicken into small bite-sized pieces. Then toss them in a large bowl with olive oil, oregano, and black pepper and kosher salt.
Heat a large nonstick skillet over medium-high heat and cook the chicken until it is cooked through and no longer pink; set aside.
Step 2: make the tahini sauce
In a bowl, whisk together tahini, greek yogurt, lemon juice, water, garlic, and salt. Mix until well combined and the mixture is smooth. Add in more water if needed.
Step 3: assemble the pitas
If using pita pockets, slice open the pita from the top and layer in the ingredients starting with the veggies, then chicken, and finish off with a drizzle of tahini.
For Greek flat bread, spread on a bit of the tahini spread and then layer on the ingredients and finish with another drizzle of tahini.
Recipe Tips
- You could make this with chicken thighs, chicken breast, or chicken tenders. I like to cook these on a nonstick skillet, but this is a great recipe to make on an outdoor grill. Just be sure to cook the chicken whole and then dice when ready to serve.
- Store leftovers in separate containers. The bread can get soggy if you put together pitas ahead of time. Store cooked chicken in a separate airtight container.
- Warm pita bread is great in the recipe but if you can find the soft Greek flat bread, that works too.
More Easy Chicken Dinners!
Greek Chicken Pitas
Equipment
- large nonstick skillet
Ingredients
For the Chicken
- 1 teaspoon olive oil
- 1 ½ pounds boneless skinless chicken breast (cut into 1-inch chunks)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Tahini Sauce
- ¼ cup tahini (sesame seed paste)
- ¼ cup water
- 2 tablespoons nonfat Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- ¼ teaspoon kosher salt
For the Pitas
- 4 6-inch pitas or Greek flat bread
- 1 cup romaine lettuce, chopped
- 1 cup english cucumber, peeled and chopped
- 1 large tomato, chopped
- ¼ cup red onion, sliced
Instructions
- For the chicken, heat the oil in a large nonstick skillet over medium high heat. Sprinkle the chicken with oregano, salt and pepper and toss to coat. Add the chicken to the hot skillet and cook 6-7 minutes, stirring occasionally, until the chicken is cooked through. Transfer the chicken to a bowl and cover with a plate to keep warm.
- For the tahini sauce, in a small bowl, whisk together the tahini, water, yogurt, lemon juice, minced garlic and salt. Set aside.
- When ready to serve, carefully cut open the pita pocket and and fill with one-fourth of the romaine, cucumbers, tomatoes, red onion, and chicken. Top with a drizzle of tahini sauce and serve with extra on the side. If using flat bread, top the bread with the veggies, then chicken, then drizzle on the tahini sauce.
Notes
- You could make this with chicken thighs, chicken breast, or chicken tenders. I like to cook these on a nonstick skillet, but this is a great recipe to make on an outdoor grill. Just be sure to cook the chicken whole and then dice when ready to serve.
- Store leftovers in separate containers. The bread can get soggy if you put together pitas ahead of time. Store cooked chicken in a separate airtight container.
- Warm pita bread is great in the recipe but if you can find the soft Greek flat bread, that works too
