Flavor Packed Chicken Pitas (Printer-Friendly)
Juicy spiced chicken in warm pita with crisp veggies and creamy yogurt sauce. Ready in 35 minutes.
# What You'll Need:
→ Chicken Marinade
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - ½ tsp ground coriander
08 - ½ tsp dried oregano
09 - ¼ tsp cayenne pepper (optional)
10 - 1 tsp salt
11 - ½ tsp black pepper
→ Pita and Salad
12 - 4 medium pita breads
13 - 1 cup cucumber, diced
14 - 1 cup cherry tomatoes, halved
15 - ½ small red onion, thinly sliced
16 - 1 cup romaine lettuce, shredded
→ Yogurt Sauce
17 - ¾ cup plain Greek yogurt
18 - 1 tbsp lemon juice
19 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
20 - 1 clove garlic, grated
21 - Salt and pepper, to taste
# How-To Steps:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, coriander, dried oregano, cayenne pepper, salt, and black pepper. Add the sliced chicken and toss thoroughly to coat. Allow to marinate for at least 15 minutes at room temperature, or refrigerate up to 8 hours for deeper flavor penetration.
02 - In a small bowl, whisk together the Greek yogurt, lemon juice, chopped dill, grated garlic, and season with salt and pepper to taste. Cover and refrigerate until ready to serve.
03 - Heat a grill pan or large skillet over medium-high heat. Add the marinated chicken in an even layer and cook for 6 to 8 minutes, stirring occasionally, until the pieces are cooked through and lightly charred on the edges. Remove from heat and set aside.
04 - Briefly warm each pita bread in a dry skillet over medium heat for about 30 seconds per side, or microwave for 15 to 20 seconds until pliable.
05 - Open each warm pita and layer with shredded romaine lettuce, diced cucumber, halved cherry tomatoes, and sliced red onion. Top with the cooked chicken and drizzle generously with the prepared yogurt sauce.
06 - Serve the filled pitas immediately while warm. Accompany with lemon wedges on the side if desired.
# Expert Advice:
01 -
- The marinade does all the heavy lifting so the actual cooking takes barely fifteen minutes.
- That yogurt sauce is the kind of thing you will start putting on everything from roasted potatoes to plain rice.
02 -
- Overcrowding the pan is the fastest way to steam instead of sear, so cook the chicken in two batches if necessary.
- Letting the yogurt sauce rest in the fridge for even ten minutes melds the flavors dramatically compared to using it right away.
03 -
- Slice the chicken before marinating rather than after because more surface area means more flavor in every single bite.
- If you have time, toast the cumin and coriander in a dry pan for thirty seconds before mixing into the marinade, the fragrance alone will make you a believer.