Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- Salt and pepper to taste
For the Pitas:
- 4 whole-wheat pita pockets
- 1 cup shredded lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
Instructions
Marinate the Chicken:
- In a small bowl, mix olive oil, garlic powder, smoked paprika, cumin, salt, and pepper.
- Rub the mixture over the chicken breasts and let them marinate for 15-30 minutes.
Cook the Chicken:
- Preheat a grill or grill pan over medium heat.
- Cook the chicken breasts for 5-6 minutes per side or until fully cooked (internal temperature of 165°F/74°C).
- Remove from heat, let rest for 5 minutes, then slice thinly.
Prepare the Yogurt Sauce:
- In a bowl, mix Greek yogurt, lemon juice, minced garlic, dill, salt, and pepper.
- Stir until smooth and set aside.
Assemble the Pitas:
- Warm the pita pockets if desired.
- Fill each pita with shredded lettuce, cherry tomatoes, cucumber, and red onion.
- Add sliced chicken and drizzle with yogurt sauce.
Serve:
- Serve immediately with extra yogurt sauce on the side.
Notes
- For extra flavor, add a sprinkle of feta cheese or a dash of hot sauce.
- Substitute whole-wheat pitas with gluten-free pitas for a gluten-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Low Calorie