Grilled Chicken Pita With Yogurt Sauce and Arugula
Published April 8, 2020
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2boneless, skinless chicken breasts (about 8 ounces each)
- Salt and pepper
- Extra-virgin olive oil
- 1cup plain yogurt
- ¼cup chopped green and black olives
- ½cup chopped cucumbers, from 2 small Persian cucumbers
- 1tablespoon chopped mint
- 1tablespoon chopped parsley
- 1garlic clove, grated or very finely minced
- Pinch of dried oregano
- ½teaspoon sumac (or a little grated lemon zest)
- Pinch of red-pepper flakes
- 4whole-wheat pita breads
- A large handful of arugula, watercress or other salad greens
Nutritional analysis per serving (4 servings)
339 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 33 grams protein; 573 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
- Step 2
Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
- Step 3
Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
- Step 4
Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.
Private Notes
Comments
Also a great way to use up leftover rotisserie chicken! Subbed dill for mint, mango powder (amchoor) for sumac, and low-heated the minced garlic in EVOO with the chicken (not a fan of raw garlic). Threw a little feta on mine. This could be on the table in about 10 minutes - although I did let the yogurt sauce rest and do that flavor-mingling thing that homemade sauces and dressings like to do before eating.
Yes it is great to use leftovers! The dressing is my favorite as it can be used for so many different sandwiches, wraps and salads and it is light without being bland. For once I stayed pretty much 'on recipe' except for using fresh oregano instead of dry - I'll be making this again. Thanks for the recipe David!
Think I'll try grating the garlic next time. Needed a little more zip.
Made this exactly as described and it was SO. BLAND. The tzatziki was thick and gunky and the olives didn’t lend enough salt to balance the herbs. The arugula was sadly dry and lonesome in the pita with nothing that had enough acid to balance the chicken. Why no tomato? No dressing to brighten the arugula? The only saving grace was the white bean hummus I had made on the side which saved the pita from sad dryness.
Amazing! Although I would say that you should double the ‘tzatziki’ and add in pickled red onions. Wowza. A great and easy summer lunch or dinner.
Really tasty option for a quick dinner. I added extra garlic into the yogurt and some lemon juice for additional kick. For added flavor and make it a more substantial meal, I also put in a serving of Genevieve Ko’s White Bean Hummus with Coriander and Tahini.
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