Chicken Greek Salad Pitas

Name: Chicken Greek Salad Pitas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Cuisine: mediterranean
Ingredients: 400 g chicken breast (sliced); 2 tsp dried oregano; 2 tbsp olive oil; 3 large whole wheat pitas; 1 medium cucumber (diced); 200 g cherry tomatoes (halved); 0.5 small red onion (thinly sliced); 120 g plain Greek yogurt; 1 whole lemon (juiced); 2 tbsp fresh dill or mint (chopped)

Charred chicken, crunchy salad, cool yogurt sauce — stuffed into warm pitas.

25 mineasy3 servings$$mediterraneanHigh protein

Why it earns its place. A complete Mediterranean lunch: lean protein, four vegetables, and yogurt instead of mayo.

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Ingredients · 3 servings

400 gchicken breast — sliced
2 tspdried oregano
2 tbspolive oil
3 largewhole wheat pitas
1 mediumcucumber — diced
200 gcherry tomatoes — halved
0.5 smallred onion — thinly sliced
120 gplain Greek yogurt
1 wholelemon — juiced
2 tbspfresh dill or mint — chopped

Contains: gluten, dairy. Always check labels — brands vary.

Method

Toss chicken with oregano, half the oil, salt; sear until cooked through.
8 min
Mix yogurt, half the lemon juice, and herbs into a quick sauce.
Toss cucumber, tomato, onion with remaining oil and lemon.
Warm pitas, stuff with salad and chicken, spoon sauce over.

Nutrition per serving

470calories

36 gprotein

42 gcarbs

17 gfat

6 gfiber

3.5 gsat fat

520 mgsodium

0 gadded sugar

Editorial estimates per serving. Counts 6 different plants toward your weekly variety.

Make it yours

cultureChickpeas replace chicken for a vegetarian pita

allergyGF pitas or serve as a bowl over rice

allergyCoconut yogurt for dairy-free sauce

Storage. Components keep 3 days separately; assemble fresh.

50 min · batchBatch Roasted Vegetable Tray 50 min · batchBig-Batch Lentil Vegetable Soup 40 min · snackCrispy Roasted Chickpeas 2 min · breakfastGreek Yogurt Protein Bowl

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