Description
A vibrant fusion of smoky grilled chicken marinated in lemon and herbs, topped with a fresh Mediterranean salad and cool tzatziki, all wrapped in a warm pita. A fast, healthy, and flavorful dinner ready in 40 minutes.
Ingredients
1 lb chicken breast (cut into 1-inch chunks)
2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for marinades)
2.5 tbsp lemon juice
2 garlic cloves (freshly minced for best flavor)
2 tsp oregano
1/2 tsp paprika
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
1.25 cups cucumbers (diced into 1/2-inch pieces)
1 cup tomatoes (seeded and diced into 1/2-inch pieces)
1 cup bell pepper (diced)
1/4 cup red onion (finely chopped, about 1/4-inch pieces)
2 tbsp parsley (chopped)
3/4 cup feta (I use Athenos Crumbled Feta)
1 tbsp lemon juice
salt (to taste)
pepper (to taste)
8 pitas
1/2 cup tzatziki (gives a nice creamy and rich texture)
Instructions
- In a medium bowl, whisk together 2.5 tbsp olive oil, 2.5 tbsp lemon juice, minced garlic, oregano, paprika, 1 tsp salt, 1/2 tsp pepper, and red pepper flakes to create the marinade.
- Add the cubed chicken breast to the marinade and toss until all pieces are evenly coated. Let marinate for 15-20 minutes at room temperature.
- Meanwhile, prepare the Mediterranean salad. In a large bowl, combine the diced cucumbers, seeded tomatoes, diced bell pepper, finely chopped red onion, chopped parsley, and crumbled feta.
- Drizzle the salad with 1 tbsp lemon juice and season with salt and pepper to taste. Gently toss to combine. Set aside.
- Preheat a grill, grill pan, or skillet over medium-high heat. Thread the marinated chicken onto skewers (if using) or place directly on the hot cooking surface.
- Grill the chicken for 4-5 minutes per side, or until cooked through and nicely charred on the outside.
- While the chicken cooks, warm the pitas on the grill, in a warm oven, or in a dry skillet for about 30 seconds per side until pliable.
- To assemble, place a warm pita on a plate. Fill with a portion of the grilled chicken, top with a generous scoop of the Mediterranean salad, and finish with a dollop of tzatziki sauce. Serve immediately.
Notes
- For the best flavor, let the chicken marinate for the full 15-20 minutes. This allows the lemon juice to tenderize the meat and the herbs to infuse.
- If you don’t have skewers or a grill, you can cook the chicken in a hot skillet with a little olive oil. Just be sure not to overcrowd the pan for proper browning.
- To make ahead, prepare the salad and marinade separately up to a day in advance. Store covered in the refrigerator. Grill the chicken fresh for the best texture.
- For a spicier kick, add an extra 1/4 tsp of red pepper flakes to the marinade or serve with a side of harissa or hot sauce.
Nutrition
- Serving Size: 2 tacos (with chicken, salad, tzatziki, and pita)
- Calories: ~520
- Sugar: ~6g
- Sodium: ~980mg
- Fat: ~24g
- Saturated Fat: ~8g
- Unsaturated Fat: ~14g
- Trans Fat: 0g
- Carbohydrates: ~43g
- Fiber: ~4g
- Protein: ~35g
- Cholesterol: ~105mg