Grilled Chicken Pitas

This was a light, refreshing chicken dinner.  Surprisingly, I based this off of a Paula Deen recipe (light and refreshing aren’t usually adjectives used to describe her recipes).  I left out the yogurt sauce completely and used a greek vinaigrette instead.  I also omitted the bacon.  The marinade added great flavor to the chicken and the tomato-feta topping was right up my alley.  And, grilling the red onions gave it a delicious twist.

Start with the marinade…

  • Combine 3 tablespoons lemon juice with 3 tablespoons soy sauce.
  • Add 2 cloves of minced garlic.
  • Add 1 teaspoon oregano.
  • Stir to combine.

  • Add 1 package of thinly sliced chicken breasts.
  • Turn to coat all sides.

  • Cover with plastic wrap and refrigerate for a minimum of 30 minutes (the longer the better in this case…don’t leave it longer than overnight though).

While the chicken is marinating, prep the veggies…

  • Preheat your grill pan (or Cuisinart Griddler) to medium.
  • Thinly slice 1 red onion.
  • Pit and halve some kalamata olives.

  • Cut up some romaine lettuce (or buy a bag of it already chopped).
  • Finely chop 2 tomatoes.

  • Combine the tomatoes with 1 cup of crumbled feta cheese.

  • Add 2 teaspoons lemon juice, 1/4 cup EVOO, and 1 teaspoon oregano.

  • Stir to combine.

  • Allow the tomato-feta topping to mingle for at least 30 minutes.
  • When the chicken is done marinating, grill it until cooked through, about 10 minutes total.
  • Add the red onions to the grill pan as well, and cook until grill marks appear.

  • When the chicken is finished, cut into slices.
  • Slice openings into your pitas.

  • Fill with the chicken, onions, tomato-feta topping, lettuce, and olives.



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