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Grilled Chicken Greek Pita Flatbreads

Warm grilled pita bread piled high with juicy lemon-garlic grilled chicken, crisp cucumbers, tomatoes, olives, and creamy feta cheese. A fresh and flavorful Mediterranean meal.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 flatbreads
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs boneless, skinless chicken breasts
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp paprika
Flatbreads & Toppings
  • 4 large pita breads or naan flatbreads
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 0.5 cup Kalamata olives pitted and sliced
  • 0.75 cup feta cheese crumbled
  • 0.25 cup fresh dill chopped

Equipment

  • Outdoor grill or indoor grill pan
  • Mixing bowls
  • Tongs
  • Cutting board and knife

Method
 

  1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika. Add chicken, coat well, and marinate for at least 20 minutes.
  2. Preheat grill to medium-high heat. Meanwhile, combine cucumber, tomatoes, red onion, and olives in a bowl.
  3. Grill chicken for 6-8 minutes per side until cooked through (165°F/74°C). Let rest for 5 minutes, then slice.
  4. Brush pita breads with a little oil and grill for 1-2 minutes per side until warm and lightly toasted.
  5. To assemble, top each grilled pita with sliced chicken, followed by the cucumber-tomato mixture.
  6. Finish with a generous sprinkle of crumbled feta cheese and fresh dill. Serve immediately.

Notes

For extra flavor, spread a layer of tzatziki or hummus on the pita before adding the chicken. Leftover chicken and toppings can be stored separately in the fridge for up to 2 days.