Chicken Pita Recipe: How to Make It

Chicken Pita Recipe lovers, you’re going to love this easy, healthy, and flavor-packed dinner idea! Meet your new weeknight hero: Greek Chicken Pitas. Bursting with marinated chicken, fresh vegetables, and a creamy homemade cucumber sauce, these pitas come together with surprisingly little effort—and the payoff is huge. Originally created by Blair Lonergan of Rochelle, Virginia, and perfected by the Taste of Home Test Kitchen, this recipe has already earned glowing reviews and plenty of fans.

Whether you’re juggling a busy weeknight or planning ahead for meals, this chicken pita recipe ticks all the right boxes: high in protein, loaded with fresh veggies, and highly customizable to fit your family’s tastes. Plus, it’s the kind of meal that feels special without requiring hours in the kitchen. Let’s dive in!

Why Everyone’s Obsessed with These Chicken Pitas

• Easy for busy nights: Quick to prep, quicker to grill.
• Family-friendly: Even picky eaters dig in without complaints.
• Nutritious and balanced: Protein, veggies, and a hearty pita all in one.
• Meal-prep approved: The chicken and sauce can be made ahead.
• Customizable: Add your favorite toppings or swap out the protein.
• Kid-approved: Little hands love handheld meals.
• Perfect for on-the-go: These pitas travel well for lunches or picnics.

Planning and Preparation: A Little Time, Big Rewards

The secret to truly unforgettable chicken pitas? Marination. Giving the chicken at least four hours—preferably overnight—in a rich balsamic vinaigrette bath allows it to soak up all that flavor and ensures juicy, tender bites every time.

If you’re thinking ahead, grill the marinated chicken the night before or early in the day. When it’s time for dinner, all you have to do is warm the pitas, chop your toppings, and assemble.

Versatile and convenient, these Greek chicken pitas work just as beautifully for a casual sit-down meal as they do packed up for lunch at the office or a quick dinner before soccer practice.

Ingredients for Chicken Pita Recipe

Here’s what you’ll need to build your ultimate pita:

For the Chicken:

• 4 boneless skinless chicken breasts (sub chicken thighs if preferred)
• 1 cup balsamic vinaigrette dressing (store-bought or homemade)

For the Cucumber Sauce:

• 1 cup plain Greek yogurt
• ½ cup finely chopped cucumber (English, Persian, or American slicing cucumbers work best)
• 2 tablespoons finely chopped red onion
• 1 tablespoon minced fresh parsley
• 1 tablespoon lime juice
• 1 clove garlic, minced
• Salt and pepper, to taste

For the Pita Fillings:

• 4 pita pocket halves
• Sliced cucumber
• Chopped grape tomatoes
• Sliced red onion
• Crumbled feta cheese

Directions

Follow these steps for pita perfection:

1. Marinate the Chicken

In a large bowl or zip-top bag, combine the chicken and balsamic vinaigrette. Seal and refrigerate for at least four hours—or overnight for even better flavor.

Meanwhile, stir together all the ingredients for the cucumber sauce. Cover and refrigerate until ready to use, giving the flavors time to meld beautifully.

2. Grill the Chicken

Preheat your grill to medium heat. Remove the chicken from the marinade and discard any remaining marinade. Lightly oil the grill grates to prevent sticking.

Grill the chicken, covered, for about 4–7 minutes on each side or until the internal temperature reaches 165°F. No outdoor grill? No problem. You can broil the chicken about 4 inches from the heat source, or cook it in a grill pan or cast-iron skillet on the stovetop.

Once cooked, let the chicken rest for a few minutes before slicing into thin strips.

3. Assemble the Pitas

Gently open each pita pocket and stuff it with slices of grilled chicken, cucumbers, grape tomatoes, red onions, and a sprinkle of feta cheese.

Spoon a generous dollop of the cool cucumber sauce inside each pita. If you like, lightly toast the pita beforehand for an even more satisfying bite.

Editor’s Tip: You can toast your pita in a dry skillet over medium heat for 30–60 seconds per side or give it a quick zap in the microwave for about 10 seconds.

Delicious Variations to Try

Want to mix things up? This recipe is as versatile as it is delicious.

• Protein swaps: Use pork tenderloin, grilled meatballs, falafel, tofu, or even cooked chickpeas.
• Fresh herbs: Toss in some fresh parsley, dill, or cilantro for a bright, herbaceous punch.
• Gluten-free option: Skip the pita and serve the chicken over a bed of greens for a Greek chicken salad bowl.

How to Store and Reheat

To keep everything fresh:

• Store the grilled chicken, cucumber sauce, and chopped veggies separately in airtight containers in the refrigerator. They’ll stay fresh for up to five days.
• Keep pita bread at room temperature in a sealed bag.
• Assemble pitas just before eating to maintain the perfect texture.

For quick lunches, portion out the fillings and sauce into individual containers so you can grab-and-go throughout the week.

Chicken Pita Recipe FAQs and Tips

Do I need an outdoor grill to make these pitas?
Not at all! You can easily cook the marinated chicken indoors using a grill pan, cast-iron skillet, or even your oven. Broil the chicken about 4 inches from the heat source, flipping once halfway through.

What sides go best with chicken pitas?
Round out your meal with Mediterranean-inspired sides like:

• Roasted Mediterranean cauliflower
• Traditional Greek salad
• Creamy homemade hummus and warm pita chips

Watch and Learn: Greek Grilled Chicken Pita Recipe

Want to see how easy it really is? Check out our quick step-by-step video for Greek grilled chicken pitas—you’ll be a pro in no time.

Recipe Snapshot

• Prep Time: 20 minutes (+ marinating)
• Cook Time: 10 minutes
• Yield: 4 servings
• Nutrition (per 2 pita halves): 428 calories, 14g fat (6g saturated), 85mg cholesterol, 801mg sodium, 41g carbohydrates (7g sugars, 3g fiber), 33g protein.