Greek Chicken Pita w THE BEST Tzatziki

AuthorHalli Martin

[cooked-sharing]

Greek Chicken Pita w THE BEST Tzatziki

 

Yields4 Servings
Greek Chicken Pita
 2 organic boneless skinless chicken cutlets
 ¾ tsp Kosher salt
 ½ tsp fresh cracked black pepper
 ½ tsp garlic powder
 ¼ tsp oregano
 1 tbsp olive oil
 1 lemon, juice of
 Naan bread or Pita, grilled
Tzatziki
 2 Persian cucumbers
 2 tbsp diced shallots
 16 oz full fat Greek yogurt
 1 tsp Kosher salt
 ½ tsp fresh cracked black pepper
 ½ tsp garlic powder
 ¼ tsp crushed red pepper
 1 tsp lemon zest
 2 tbsp fresh chives, chopped
 2 tbsp fresh dill, chopped
Greek Salad
 4 Persian cucumber, thinly sliced
 1 cup cherry tomatoes, sliced
 ½ red onion, thinly sliced
 8 oz Feta
 ¼ cup fresh flat leaf parsley, stems removed
 1 lemon, juice of
 2 tbsp red wine vinegar
 2 tbsp Olive oil
 ¼ tsp Kosher salt
 ½ tsp fresh cracked black pepper
 ¼ tsp dried oregano
Greek Salad
1

for the dressing, mix the lemon juice, red wine vinegar, salt, pepper, oregano and olive oil to a small bowl and whisk together

2

place the sliced cucumbers, tomatoes, onions, feta and parsley in a large bowl and toss dressing in

3

check for seasoning and add salt and lemon if needed

4

cover, and refrigerate while you prepare the Tzatziki and Chicken

Greek Chicken
5

place each chicken cutlet between 2 pieces of parchment paper

6

use a meat tenderizer or rolling pin to flatten out each cutlet until they are about 1/4 of an inch in thickness

7

season both sides of the chicken liberally with the salt, pepper, garlic powder and oregano

8

squeeze the juice of one lemon over the chicken and add the olive oil

9

set the chicken aside at room temp to marinate while you make the Tzatziki

10

when you are ready to cook the chicken, heat 1-2 tablespoons of olive oil in a skillet over a med/high flame

11

pat the chicken dry with a paper towel to remove any moisture

12

add the chicken to the skillet and cook for 3 minutes per side

13

remove the chicken from the pan and transfer to a paper towel lined plate to rest for about 5 mins before slicing

Tzatziki
14

using a mandolin or knife, slice 1 Persian cucumber into very thin rounds

15

using a cheese grater, grate the other Persian cucumber using the largest grate

16

add sliced and grated cucumber to a bowl

17

add in the shallots, Greek yogurt, chives and dill

18

season with Kosher salt, pepper, garlic powder and crushed red pepper

19

add the lemon zest and stir until everything is incorporated

20

check for seasoning and add salt if needed

21

cover and refrigerate until ready to assemble the Pita

Pita
22

to assemble the pita, grill the Naan or Pita bread over the open flame of the stovetop or in the oven at 425 for about 10-12 mins

23

spread on a layer of Tzatziki

24

add a layer of thinly sliced chicken breast

25

top with the Greek salad

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Ingredients

Greek Chicken Pita
 2 organic boneless skinless chicken cutlets
 ¾ tsp Kosher salt
 ½ tsp fresh cracked black pepper
 ½ tsp garlic powder
 ¼ tsp oregano
 1 tbsp olive oil
 1 lemon, juice of
 Naan bread or Pita, grilled
Tzatziki
 2 Persian cucumbers
 2 tbsp diced shallots
 16 oz full fat Greek yogurt
 1 tsp Kosher salt
 ½ tsp fresh cracked black pepper
 ½ tsp garlic powder
 ¼ tsp crushed red pepper
 1 tsp lemon zest
 2 tbsp fresh chives, chopped
 2 tbsp fresh dill, chopped
Greek Salad
 4 Persian cucumber, thinly sliced
 1 cup cherry tomatoes, sliced
 ½ red onion, thinly sliced
 8 oz Feta
 ¼ cup fresh flat leaf parsley, stems removed
 1 lemon, juice of
 2 tbsp red wine vinegar
 2 tbsp Olive oil
 ¼ tsp Kosher salt
 ½ tsp fresh cracked black pepper
 ¼ tsp dried oregano

Directions

Greek Salad
1

for the dressing, mix the lemon juice, red wine vinegar, salt, pepper, oregano and olive oil to a small bowl and whisk together

2

place the sliced cucumbers, tomatoes, onions, feta and parsley in a large bowl and toss dressing in

3

check for seasoning and add salt and lemon if needed

4

cover, and refrigerate while you prepare the Tzatziki and Chicken

Greek Chicken
5

place each chicken cutlet between 2 pieces of parchment paper

6

use a meat tenderizer or rolling pin to flatten out each cutlet until they are about 1/4 of an inch in thickness

7

season both sides of the chicken liberally with the salt, pepper, garlic powder and oregano

8

squeeze the juice of one lemon over the chicken and add the olive oil

9

set the chicken aside at room temp to marinate while you make the Tzatziki

10

when you are ready to cook the chicken, heat 1-2 tablespoons of olive oil in a skillet over a med/high flame

11

pat the chicken dry with a paper towel to remove any moisture

12

add the chicken to the skillet and cook for 3 minutes per side

13

remove the chicken from the pan and transfer to a paper towel lined plate to rest for about 5 mins before slicing

Tzatziki
14

using a mandolin or knife, slice 1 Persian cucumber into very thin rounds

15

using a cheese grater, grate the other Persian cucumber using the largest grate

16

add sliced and grated cucumber to a bowl

17

add in the shallots, Greek yogurt, chives and dill

18

season with Kosher salt, pepper, garlic powder and crushed red pepper

19

add the lemon zest and stir until everything is incorporated

20

check for seasoning and add salt if needed

21

cover and refrigerate until ready to assemble the Pita

Pita
22

to assemble the pita, grill the Naan or Pita bread over the open flame of the stovetop or in the oven at 425 for about 10-12 mins

23

spread on a layer of Tzatziki

24

add a layer of thinly sliced chicken breast

25

top with the Greek salad

Notes

Greek Chicken Pita w THE BEST Tzatziki
IngredientsDirections