Grilled Greek Chicken Pitas
These Greek Chicken Pitas are a family favorite recipe that we love making on busy weeknights! The grilled chicken is first marinated to give it tons of flavor, then stuffed into a warm pita with tzatziki (store-bought is fine), and all of your favorite pita sandwich toppings. This is an easy recipe to customize, so you can really clean out your fridge here!
Pita Pockets Are the Ultimate “Clean Out the Fridge” Meal
Everyone in my house is a big fan of this delicious chicken pita pockets recipe. The Greek marinade gives the chicken TONS of flavor and makes the meat super tender.
Even better, this is such a fast and easy dish to assemble, and you can even go so far as to pop the chicken in the marinade and freeze it to cook weeks later.
If you’re looking for a quick meal prep lunch or dinner to have on hand for busy weeks, you’ve found it! Chop the veggies, cook the chicken, make or buy the tzatziki sauce, and store everything in separate containers for speedy fast assembly during the week.
Here’s why you’ll love this recipe too:
✔ Easy to Make: The chicken can be left to marinate overnight, and once that’s done the entire recipe takes just 25 minutes from start to finish!
✔ Customizable: We love grilling the Greek chicken for these pita pockets, but you can just as easily roast or pan fry it. The toppings can also be tailored to suit your preferences.
✔ Basic Ingredients: I love this recipe because most of the ingredients are usually on hand in my pantry or refrigerator.
Enjoy!
-Katie
Ingredients in This Recipe
You can customize these chicken pitas with any toppings or sauces you like, but here’s what I recommend using. I’ve provided a detailed list of ingredients with their measurements in the recipe card below.
- Greek Chicken Marinade – Always marinate chicken breasts before grilling them to enhance their flavor and lock in moisture.
- Pita Pockets – I like to gently warm the pita pockets before stuffing them. This prevents them from breaking or cracking.
- Veggies — Mix and match toppings to use up whatever you have on hand! For this batch, I used baby spinach, thinly sliced cucumber and red onion, chopped tomatoes, and artichoke hearts.
- Kalamata Olives – Are very tender, with a fruity flavor. Swap with your favorite type of olive or omit entirely.
- Store bought or Homemade Tzatziki Sauce – This creamy cucumber sauce is a must when making Greek chicken pitas!
- Feta Cheese – Buy the kind sold in a block and crumble it yourself for the creamiest texture.
- Fresh Dill – Adds a pop of freshness.
How to Make Greek Chicken Pita Pockets
- Marinate the chicken. You can marinate the chicken ahead of time and store it in the refrigerator for up to 2 days before grilling. Longer marinade times will result in juicier, more flavorful chicken.
- Cook the chicken. We almost always grill the chicken, but my Greek chicken recipe also provides stovetop and oven instructions. (An indoor grill pan works great here, too!)
- Assemble the pita pockets. Stuff the warm pita bread with the sliced chicken, artichoke hearts, spinach, cucumber, Kalamata olives, and tomatoes. Then, drizzle with tzatziki sauce and garnish with crumbled feta and fresh dill. Enjoy!
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Meal Prep Instructions
Love doing meal prep to make your week easier? Here are some of the ways you can do that with this recipe:
- Make a freezer marinade: Prepare the marinade and place the chicken in a gallon sized freezer bag with the marinade. Seal, date, and label and transfer to the refrigerator. Then, remove the chicken from the freezer and defrost the meat in the refrigerator for 2 days. Cook as instructed once thawed.
- Cook the chicken in advance: The chicken can be cooked and sliced ahead of time and stored in an airtight container in the refrigerator for up to 5 days.
- Prep the toppings: Cut and chop the toppings ahead of time and store then in individual containers in the refrigerator.
Recipe FAQs
Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can the chicken be substituted with another protein?
For a different variety of meat, I recommend pork tenderloin marinated in the same way as the chicken. Then, cook on the grill.
If you’re vegetarian or vegan, you might try making crispy tofu or falafel to use in place of the chicken. You’ll want to season the tofu with a little Greek seasoning so it has some flavor.
Mushrooms sautéed with olive oil and Greek seasoning would also work as an alternative to chicken in these Greek Pitas.
Another meatless option to use in this recipe would be chickpeas. Drain a can of chickpeas and add Greek seasoning (just season to taste) and heat them.
Can I Cook the Chicken in the Slow Cooker?
I haven’t tried it, but I definitely think that this would work.
Make sure you drain the chicken from the marinade before adding it to the slower cooker. You’ll end up with a shredded chicken (related: how to shred chicken) instead of sliced grilled chicken with nice char marks, however.
What to Serve with Your Greek Chicken Pitas
Need help coming up with side ideas to make this a complete meal? Here are some of our favorite sides to serve with these chicken pita pockets:
- Fresh vegetables with Roasted Red Pepper Hummus or extra creamy Tzatziki Sauce for dipping
- Oven Baked French Fries sprinkled with Greek Seasoning
- Rosemary and Garlic Roasted Potatoes (try subbing oregano for the rosemary!)
- Grilled Red Potatoes
- Greek Pico de Gallo (serve it over lettuce for an easy Greek salad!)
- Marinated Feta
- Marinated Olives
- Kale Chips
- Crispy Roasted Broccoli
More Greek Dishes to Make
Greek recipes are some of my all-time favorite to make, although I love Mediterranean dishes in general. Here are some of my favorite Greek meals I make year-round.
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Grilled Chicken Greek Pita Pockets Recipe
Chicken is marinated in a Greek marinade before being grilled to juicy perfection. Pile on your favorite toppings to make these Greek chicken pitas your own!
Ingredients
For the Chicken Marinade
- 2 tablespoons olive oil
- 3 tablespoons plain Greek yogurt
- 2 tablespoon white wine vinegar
- 1 tablespoon minced garlic cloves
- 1 1/2 tablespoons Greek Seasoning
- 1 large lemon, juiced
- Zest of 1 large lemon
- 1/2 teaspoon salt
- 1 teaspoon pepper
For the Grilled Chicken
- 1 lb. Chicken Breasts
- Chicken Marinade
For the Grilled Chicken Pitas
- 1 lb. Greek Marinated Grilled Chicken, sliced thin
- Pita Pockets
- Baby Spinach or Shredded Romaine Lettuce
- Thinly Sliced Red Onion
- Chopped or Thinly Sliced English Cucumber, unpeeled
- Artichoke Hearts, quartered
- Kalamata Olives
- Chopped Tomatoes
- Tzatziki Sauce
Garnish
- Fresh Dill
- Crumbled Feta
Instructions
Marinating the Chicken for the Pitas
- Pound the chicken so it is even thickness.
- Measure the marinade ingredients into a large glass measuring cup or mixing bowl. Whisk using a wire whisk until well combined.
- Add the chicken to a glass bowl or other container. Then, pour the marinade over, cover, and transfer to the refrigerator. Allow the chicken to marinate for at least 4 hours.
Cooking the Grilled Chicken for the Pitas
- Preheat the grill to 450ºF.
- After marinating, remove the chicken from the marinade, and pat dry.
- Cook the chicken on the preheated grill for 5 minutes per side, or until the chicken reaches 165ºF at the thickest part. (Note: If you don't want to grill the chicken, my Greek chicken recipe has detailed instructions on how to bake or pan fry it instead. An indoor grill pan may also be used.)
- Remove the chicken from the grill. Let it rest on a plate for 5 minutes. Then, slice the chicken into thin strips.
Assembling the Greek Chicken Pitas
- Stuff pitas with chicken and additional toppings in desired amounts. (Note: I like to warm the pita bread in the oven for a few minutes before assembling. This helps prevent it from breaking or cracking.)
- Add crumbled feta cheese and fresh dill for garnish.
Notes
To store: Store the individual components separately in the refrigerator in an airtight container. Storing them separately will help them stay the freshest. The grilled chicken will last for up to 5 days in the refrigerator.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 290Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 495mgCarbohydrates: 37gFiber: 2gSugar: 2gProtein: 20g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
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Anna says
I would like to try this… but how does the olives taste in this? I have a party coming up soon and I was wondering so I could make this….
Katie says
I think the olives taste great, but I love olives. If you’re concerned you can leave them out.
Allison Ruth says
I love the Greek twist on this – yum!