Quick Greek Chicken Pita

I'd say the biggest surprise returning to work after maternity leave is how many people seem to believe I was on a giant vacation. They ask me where I went, what I read, what movies I watched, and tell me that I was gone a loooong time. Do people really think I was sitting on the beach with a sleeping baby at my side the whole summer? I'm assuming those people have never had kids, because there is nothing relaxing about taking care of a newborn. Unless you think not sleeping, not showering, constantly changing diapers and letting a little creature suck food out of you most of the day is relaxing. I wouldn't trade a minute of my time with Amelia away, but I would be lying if I said that she wasn't a lot of work. What makes it all worth it, though, is this:

How can you not love a smile like that?

With working full time plus an hour commute each way and allowing time for feeding/reconnect with Amelia once I get home, dinner often gets pushed back or replaced with yogurt or some oh-so-addictive Fruity Pebbles. I'm slowly learning how to adjust to this new normal, though, and that means prepping ahead of time if I want dinner on the table. That's why recipes like this are my new best friends. The chicken can be cut and put in the marinade, the sauce can be made, and even the tomato and cucumbers can be chopped ahead of time. That means that with just a few minutes of cooking time, I can have a meal ready to go. And did I mention the flavor? It's like a gyro meets chicken breasts. The yogurt marinade keeps the chicken extremely moist and is easy and quick to prepare. Even if you don't have a new baby at home, you will want to have this recipe in your dinner rotation.

Quick Greek Chicken Pita

HeatOvenTo350 Published 09/12/2012
Quick Greek Chicken Pita


For the marinade

  • 1 large chicken breast (about 1/2 pound)
  • 1/2 cup plain, whole milk yogurt
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
For the Greek sauce
  • 1 cup Greek yogurt
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cloves garlic, minced
  • 1 teaspoon dried dill
  • 1 cup finely chopped cucumbers
For the chicken
  • 2 tablespoons olive oil
  • 2 large garlic cloves, peeled and smashed
  • 1/2 teaspoon dried oregano
  • 1 tomato, diced
  • 1/2 cucumber, diced
  • Pita bread, for serving


  1. For the marinade, cut the chicken breasts into bite-sized cubes. In a medium-sized bowl, whisk the yogurt, olive oil, oregano, salt, and pepper until combined. Add the chicken and marinate for at least two hours, but overnight if possible.
  2. For the Greek sauce, mix together all of the ingredients and refrigerate. Adjust seasoning according to taste before serving.
  3. For the chicken, wipe off the excess marinade. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and oregano, and cook until fragrant and golden, about 2 minutes. Remove the garlic. Add the chicken and cook for 3 minutes without stirring. Give a quick toss and continue cooking for another 3 minutes, or until the chicken is cooked through.
  4. To assemble, combine the chicken with desired amount of Greek Sauce, tomatoes, and cucumbers. Add salt and pepper to taste. Pile onto a piece of pita bread, fold like a taco, and devour.
Yield: 2 servings
Prep Time: 10 min (plus 2+ hours marinating time)
Cook time: 5 min
Recipe Source: adapted from thekitchn.com and allrecipes.com

10 Click For Comments:

Was just wondering what to make tonight, going to try it!

OH my gosh, Amelia is A.D.O.R.A.B.L.E!!!! I hope to see more pics soon :) So glad to see you back. I can only imagine how little free time you have with such a long commute plus your cute baby. I think you should find a closer job so you can spend more time with that little munchkin! And of course, to have more time to cook. Although Fruity Pebbles are my favorite cereal....

Thank you, Amy! I completely agree - we're working on changing my positition to 75% time so I can spend more time at home. Naively I thought I'd be able to do it all before I had her and now I realize that something has to go and it's not going to be Amelia. :)

Wow, I seriously can't believe people said that to you, yikes! Amelia is such a cutie :) Love this meal idea, it sounds amazing and so do-able even on the busiest weeknight.

What is not to love about that smile?!

I am amazed that you still get anything on the blog, what with your "vacation" being over and all. I'm slacking on my blog. I simply don't have the energy to try new recipes right now. :) And I certainly don't want to photograph them. :) I barely get through emails during the day at this point! :) You're amazing. :)

Hang in there! It seemed like around 11 weeks or so life got so much easier. Night sleeping, napping, eating, all of it just smoothed out. Hope that happens for you, too!

I've been looking for easy but healthy things to have for lunch and this fits the bill perfectly. I definitely would never assume that maternity leave was vacation, it sounds so hard! I'm glad things are getting a bit easier for you now. Amelia is adorable!

Beautiful baby you've got there! Enjoy cuz they grow up way to fast!

The pita looks wonderful...and easy!

Looks delicious Nicole! I love recipes like this too...especially during the busy work week! BTW, Amelia is so precious! :)

What a beautiful baby you have! Love this recipe. Cannot wait to try it. Delicious.

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