I was first introduced to Greek chicken pita 20 years ago by my sweet friend from South Carolina. It’s a quick meal that will satisfy and give you leftover for lunches. It’s also a meal that can use up leftover cooked chicken from a different meal, stretching that food budget a ways.
For this recipe, I prefer chicken breast, but if you are strapped for cash, boneless skinless thighs will work as well.
You can choose any side dish you’d like: roasted potatoes, roasted asparagus, roasted Brussels sprouts, glazed carrots, potato chips, etc.
Amazing Greek Chicken Pitas
This recipe is quick and easy to make. It will give you leftovers for lunches or you can whip this up using leftover cooked chicken. This will help stretch that food budget. Go gluten-free, skip the pita.
Equipment
Ingredients
Cooking Chicken
- 2 Tbsp olive oil
- 4 chicken breasts
- Greek Seasoning
For Pitas
- spring salad mix
- hummus
- cucumbers, diced
- tomatoes, diced
- feta cheese
- kalamata olives
- Greek vinaigrette
- pita bread, cut in half
Instructions
Cooking Chicken
- You can either cook your chicken in the slow cooker for 6 hours on low: use olive oil at the bottom, add the chicken, and season well with Greek seasoning. Once chicken has cooked, I shred chicken in slow cooker bowl and toss with a little Greek vinaigrette.2 Tbsp olive oil, 4 chicken breasts, Greek Seasoning
- Or cube your chicken and cook it on the stove top: place oil in skillet, add chicken, season well with Greek seasoning. Stir to brown all sides, cook 20m over medium-low heat.
Building Pitas
- Cut your pitas in half. Layer pita with lettuce, cooked chicken, hummus, cucumbers, tomatoes, feta cheese, kalamata olives, Greek vinaigrette.spring salad mix, hummus, cucumbers, diced, tomatoes, diced, feta cheese, kalamata olives, pita bread, cut in half, Greek vinaigrette
Nutrition
Serving: 1 pitaCalories: 338 kcalCarbohydrates: 29.5 gProtein: 14.1 gFat: 15.3 gSaturated Fat: 2.8 gCholesterol: 34 mgSodium: 1280 mgPotassium: 148 mgFiber: 2.4 gSugar: 3.7 gCalcium: 186 mgIron: 3 mg
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