Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

Grilled Chicken Pita

This post may contain affiliate links. Please read the disclosure policy.

Grilled marinated chicken topped with a yogurt sauce, feta cheese, tomatoes, olives, romaine lettuce, and bacon served on warm pita bread. This light, refreshing, phenomenal recipe will leave you longing for more. I served this the other night after coming home from the gym. I didn’t want a heavy meal so I remembered this recipe and I fortunately had all the ingredients needed. This recipe came together almost effortlessly, a good thing since I was exhausted from working out. I thought that this recipe would be good, but I did not expect the rave reviews that I got from my husband. He said that these were his new favorite meal! 🙂 I have to agree, they were phenomenal! The flavor combinations are out of this world! Pair with hummus and pita bread for a meal you won’t soon forget!

Pin this recipe now to remember it later

Pin Recipe

Grilled Chicken Pita

No ratings yet

Ingredients 

  • 3 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 3 tablespoons plus 2 teaspoons fresh lemon juice, divided
  • 3 tablespoons soy sauce
  • 1 clove garlic, minced
  • 2 teaspoons dried oregano, divided
  • 2 small tomatoes, finely chopped
  • 1 cup crumbled feta cheese
  • 1/4 cup olive oil
  • Olive oil cooking spray
  • 1 large purple onion, cut into thin rings
  • 1/2 head romaine lettuce, finely chopped
  • 1 10.6-ounce jar kalamata olives, drained, halved, and pitted
  • 12 slices bacon, fried crisp
  • Alfalfa sprouts
  • Salt
  • Freshly ground black pepper

For the Yogurt Sauce:

  • 1 cup plain yogurt
  • 1 clove garlic, minced
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon olive oil

Instructions

  • In a resealable plastic bag combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano. Add the chicken, turn to coat. Marinate for 30 minutes at room temperature or overnight in the refrigerator.
  • In a small bowl, combine the tomatoes, feta cheese, remaining 2 teaspoons lemon juice, olive oil, and the remaining 1 teaspoon oregano. Allow to sit at room temperature for 30 minutes.
  • In a small bowl, whisk together the yogurt, garlic, walnuts, and olive oil. Cover and refrigerate until ready to use.
  • Preheat a grill to medium heat.
  • Grill the chicken breasts over medium heat for 8 to 10 minutes, until no longer pink. Place onion rings on the grill and cook 8 to 10 minutes. When the chicken and onion rings are finished cooking, place the pita breads on the grill for about 2 minutes per side, until grill marks show.
  • Slice the chicken into very thin pieces.
  • To assemble pita sandwiches: Place several slices of grilled chicken on top of pita bread along with 3 or 4 onion rings, a tablespoon of tomato-feta mixture, lettuce, olives, 1 or 2 slices of bacon, yogurt sauce and some alfalfa sprouts. Add salt and pepper, to taste. Fold up the sides of the pita.
Author: Laura

Follow me on Pinterest for daily delicious recipes!

Follow Me

Source: Paula Deen

Get new recipes weekly plus our FREE ebook!

[class^="wpforms-"]
[class^="wpforms-"]