Garlic and Lemon Chicken Pita

These sandwiches make a light meal that’s really quick and easy to prepare. The chicken cooks up in just a few minutes and the Cucumber-Yogurt sauce takes no time at all to put together. Serve with a handful of kettle cooked potato chips and a glass of Sauvignon Blanc.

Garlic and Lemon Chicken Pita

Garlic and Lemon Chicken Pita

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These quick, easy chicken pitas with feta cheese and cucumber yogurt sauce make for a light, flavorful meal.


  • 4 boneless, skinless chicken breast halves (about 1-1/4 lbs)
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, finely chopped
  • 3 tablespoons extra virgin olive oil
  • Juice of 1/2 lemon
  • 1/2 teaspoon dried oregano
  • 1 cup crumbled feta cheese
  • 2 to matoes, sliced
  • 1/2 medium sweet onion, thinly sliced
  • Lettuce leaves
  • Four 7-inch pita loaves

Cucumber Yogurt sauce:

  • 6 ounces plain Greek yogurt
  • 1/4 medium cucumber, peeled and cut into 1/4-inch dice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh lemon juice
  • 1/2 clove garlic, finely chopped
  • Salt and freshly ground black pepper to taste


  • Pound the chicken breast fillets to a uniform 1/2-inch thickness and slice in half lengthwise. Season on both sides with salt and pepper and place in a shallow dish.
  • Combine the garlic, olive oil, lemon juice and oregano in a glass measure. Pour over the chicken and turn each piece several times to coat well. Set aside for 30 minutes at room temperature.
  • In a small bowl, combine the Greek yogurt, cucumber, dill, lemon juice and garlic. Season to taste with salt and pepper and set aside for the flavors to develop.
  • Tightly wrap the pita bread in foil and place in the oven to warm at 300°F.
  • Pour the oil mixture off the chicken into a large pan and heat for 2 minutes over medium heat. Increase the heat to medium-high and add the chicken. Cook, turning several times, until light golden brown and no longer pink in the middle, about 3 to 3-1/2 minutes per side.
  • To assemble the sandwiches, cut each pita in half crosswise and separate each half to make pockets. Line each pocket with lettuce, add the tomato, onion and a piece of chicken. Add about 1 tablespoon each of crumbled feta and the yogurt sauce.

Tips for Making This Recipe

If you’re really pressed for time, you could use store-bought rotisserie chicken. Just toss it with about 1 tablespoon of olive oil, 1 teaspoon of lemon juice and a pinch each of garlic powder and oregano so you don’t lose all that good garlic and lemon flavor.
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