Greek Chicken Recipe

Whisk together your marinade in a bowl—olive oil, lemon juice, minced garlic, dried oregano, thyme, rosemary, salt, and pepper. If your chicken breasts are uneven, pound them to about 3/4-inch thickness. Add chicken to the marinade, making sure every piece gets coated. Cover and refrigerate for at least 30 minutes, but an hour or overnight is even better.

While the chicken marinates, make your cucumber yogurt sauce by mixing Greek yogurt with diced cucumber and a pinch of salt. Set this aside in the fridge to let the flavors mingle.

Crank your grill to medium-high heat, or heat a grill pan or large skillet over medium-high on the stovetop. Pull your chicken out of the marinade, letting excess drip off but keeping some herbs clinging to the meat.

Grill or cook for about 6-7 minutes per side, depending on thickness, until the internal temperature hits 165°F. Don’t press down on the chicken—that squeezes out all the juices. Flip once and leave it alone.

Once done, pull the chicken off heat and let it rest for 5 minutes before slicing. This lets the juices redistribute so every bite stays moist.

While the chicken rests, warm your pita breads on the grill or in a dry skillet for about a minute per side—just until soft and pliable with maybe a few char marks.

Slice your rested chicken into strips. Spread cucumber yogurt sauce on each warm pita, pile on the sliced chicken, scatter thinly sliced red onion over the top, and crumble feta cheese all over. Tear fresh parsley over everything.

Fold those pitas and serve them warm while everything’s still hot and the cheese is getting melty. Dig in before someone else eats all the best pieces.

420

38g

35g

15g

2g

680mg

20% DV

18% DV

15% DV

Seriously, marinate for at least 30 minutes—the longer the better for maximum flavor penetration

Pound your chicken to even thickness so it cooks uniformly. Uneven pieces mean some parts dry out while others stay raw

Don’t skip the resting step after cooking. Those 5 minutes keep the chicken moist and juicy

Use a meat thermometer to hit exactly 165°F—guessing is how you end up with dry chicken

Fresh herbs in the marinade would be even better if you have them. Use 3 times the amount—so 3 tsp fresh oregano instead of 1 tsp dried

Serve in warm pitas with all the classic toppings plus tomatoes, lettuce, and olives

Skip the pitas and serve over rice or quinoa with all the toppings scattered over the top for a healthier grain bowl

Slice the chicken and serve it over mixed greens with tomatoes, cucumbers, olives, and feta for a complete meal

Serve alongside hummus, baba ganoush, dolmas, and warm pita for a full Mediterranean spread