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Recipe: Greek Chicken Pitas

I don’t know about you, but in the Summer I am one of those “if we aren’t grilling we aren’t eating” people. I don’t want to heat up the kitchen and I certainly don’t want to come home from the beach early so I can spend an hour cooking dinner.

This recipe is easy and quick and can be served cold which means you can prep it ahead of time, pack it up for a picnic, or use the leftovers for lunch the next day!

greek chicken pitas, recipe, dinner

Greek Chicken Pitas – serves 4


  • 1 cup fat free plain Greek yogurt
  • 2 Tbs each fresh mint and dill leaves, chopped
  • 3/4 tsp ground cumin
  • 1 clove garlic, crushed
  • Salt
  • 2 Tbs fresh lemon juice
  • 4 tsp extra virgin olive oil
  • 1/4 tsp dried oregano
  • 1 lb chicken-breast tenders
  • 1/2 English cucumber (seedless)
  • 1 large ripe tomato
  • 4 whole wheat pitas, cut in half

Combine yogurt, mint, dill, 1/4 tsp cumin, one-third of the garlic, and 1/4 tsp salt.

Mix together 1 tablespoon lemon juice, 3 tsp oil, oregano, 1/4 tsp salt, remaining 1/2 tsp cumin, and half of remaining garlic. Coat chicken tenders. Grill or pan fry chicken for 10-12 minutes or until cooked through.

Cut cucumber and tomato into chunks. Toss with 1/8 tsp salt and remaining lemon juice, oil, and garlic.

Grill pitas, if desired, until toasted. Serve all together!


*I believe this recipe (or a version of it) came from an article by Dr Oz in some random magazine for women that I read several years ago and jotted down in my recipe book. 

Enjoy! What other recipes do you use in the summer to save on time?

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