The Chef

Restaurants

Meals

Drinks

Restaurants›Anonymous Cafe›Daily Greek Lunch Special Recipe

Daily Greek Lunch Special Recipe

Name: Anonymous Cafes Daily Greek Lunch Special Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb boneless skinless chicken breast; 2 tbs extra-virgin olive oil; 2 tbs fresh lemon juice; 2 tsp garlic cloves, minced; 1 tsp dried oregano; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup plain Greek yogurt (for tzatziki); 0.5 cup cucumber, peeled, seeded and grated; 1 tbs fresh dill, chopped; 1 tsp red wine vinegar; 0.25 tsp salt (for tzatziki); 4 each warm pita breads; 1 each tomato, thinly sliced; 0.25 each red onion, thinly sliced; 0.5 cup crumbled feta cheese; 4 cups romaine or mixed greens, chopped; 1 each cucumber, sliced (for salad); 0.25 cup kalamata olives, pitted and halved; 2 tsp red wine vinegar (salad dressing); 2 tbs extra-virgin olive oil (salad dressing); 0.5 tsp dried oregano (salad dressing); 0.25 tsp salt (salad dressing); 0.25 tsp freshly ground black pepper (salad dressing)

Inspired by Anonymous Cafe

Time40m

Serves4

Request info from staff

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Greek Chicken Pita with Tzatziki & Side Salad

1 lb boneless skinless chicken breast

2 tbs extra-virgin olive oil

2 tbs fresh lemon juice

2 tsp Garlic cloves, minced

1 tsp Dried oregano

1 tsp kosher salt

1 tsp freshly ground black pepper

1 cup plain Greek yogurt (for tzatziki)

1/2 cup cucumber, peeled, seeded and grated

1 tbs fresh dill, chopped

1 tsp red wine vinegar

1/4 tsp salt (for tzatziki)

4 each warm pita breads

1 each tomato, thinly sliced

1/4 each Red onion, thinly sliced

1/2 cup crumbled feta cheese

4 cups romaine or mixed greens, chopped

1 each cucumber, sliced (for salad)

1/4 cup Kalamata olives, pitted and halved

2 tsp red wine vinegar (salad dressing)

2 tbs extra-virgin olive oil (salad dressing)

1/2 tsp dried oregano (salad dressing)

1/4 tsp salt (salad dressing)

1/4 tsp freshly ground black pepper (salad dressing)

Method

Greek Chicken Pita with Tzatziki & Side Salad

Marinate the chicken

Slice chicken breasts across the grain into 1/2-inch strips or bite-size pieces. In a bowl combine 2 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Add the chicken, toss to coat thoroughly, cover and refrigerate for at least 20 minutes (up to 2 hours).

Prepare tzatziki

While chicken marinates, grate the peeled and seeded cucumber, then squeeze out excess moisture using a clean towel or paper towels until mostly dry (important to avoid watery tzatziki). In a bowl combine 1 cup plain Greek yogurt, 1/2 cup grated cucumber, 1 tbs chopped fresh dill, 1 tsp red wine vinegar and 1/4 tsp salt. Stir until smooth, taste and adjust salt or dill. Cover and refrigerate until ready to serve.

Cook the chicken

Heat a large skillet or grill pan over medium-high heat. Add a light drizzle (about 1 tsp) of olive oil to the pan. Add marinated chicken pieces in a single layer (work in batches if needed) and cook undisturbed for 3-4 minutes until well browned on one side. Flip and cook another 2-3 minutes, or until internal temperature reaches 165°F (74°C). Remove to a plate and let rest 3 minutes, then slice or leave as pieces for stuffing the pita.

Assemble the salad

In a large bowl combine 4 cups chopped romaine or mixed greens, 1 sliced cucumber (for salad), 1 tomato thinly sliced, 1/4 cup halved kalamata olives and 1/4 cup thinly sliced red onion. Whisk together 2 tbs extra-virgin olive oil, 2 tsp red wine vinegar, 1/2 tsp dried oregano, 1/4 tsp salt and 1/4 tsp black pepper; pour over the salad and toss to coat evenly.

Assemble the pitas

Warm pita breads briefly in a dry skillet or wrapped in foil in a 325°F oven for 5 minutes. Open each pita pocket and spread about 2 tbs tzatziki inside. Fill with a portion of cooked chicken (about 4 oz per pita), add a handful of salad greens, a few tomato slices and a sprinkle (about 2 tbs) of crumbled feta and a few red onion slices. Repeat for remaining pitas.

Serve

Plate each stuffed pita with a portion of the dressed side salad. Offer extra tzatziki on the side and lemon wedges if desired. Serve immediately while chicken is warm.