Easy Chicken Pitas Recipe
These chicken pitas are easy to customize and easy to assemble. Great for a quick weeknight meal or make-ahead lunch.
Servings: 2 (easily doubled)
Ingredients
For the Tabouleh:
- a generous handful of parsley, finely chopped
- about half a cup of bulghur cooked or pre-soaked according to package directions (I prefer to use cooked quinoa)
- a handful of cherry tomatoes, sliced in half
- juice from a half of a lemon
- a splash of olive oil
For the Tzatziki:
- 1 medium container of greek yogurt (about 2 cups)
- 1 half a large cucumber, peeled and finely chopped
- 1 clove garlic, minced
- juice from a half of a lemon
- 2 large chicken breasts, thinly sliced
- salt and pepper
- fresh pita bread, for serving
Instructions
- Make the Tabouleh. Combine the tabouleh ingredients in a small bowl, seasoning with salt and pepper to taste.
- Make the Tzatiki. Combine the tzatziki ingredients in a small bowl, seasoning with salt and pepper to taste.
- Optional - refrigerate the tabouleh and tzatiki for up to 24 hours.
- Cook the Chicken. Grill or saute the slices of chicken until cooked through, seasoning each side generously with salt and pepper.
- Serve immediately by topping a piece of pita bread with several slices of chicken, a helping of tabouleh and several spoonfuls of tzatiki.
Notes
The flavors of the tabouleh and tzatiki will develop in the refrigerator, so this is a great recipe to make in advance. Both the toppings can be made 24 hours in advance and stored in the fridge. In fact, they will be even better after a bit of a chill.