California Greek Chicken Pitas with Avocado Tzatziki

California Greek Chicken Pitas with Avocado Tzatziki

Juicy marinated chicken, creamy avocado tzatziki, and crisp veggies stuffed into warm pitas for a fresh, flavorful meal.

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Prep Time 2 20

Cook Time 10

Total Time 2 30

Servings: 1

Course: Chicken, Main Course

Cuisine: Greek

Calories: 420

Ingredients Method Nutrition Notes

Ingredients

For the Chicken Marinade

2 pounds chicken tenderloins
1 1/2 tablespoons California olive oil
1 tablespoon fresh Meyer lemon juice
3 cloves garlic minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the Avocado Tzatziki

3/4 cup plain Greek yogurt full-fat
1/2 cup grated English cucumber squeezed dry
1 small Hass avocado peeled and mashed
2 tablespoons fresh dill chopped
2 tablespoons fresh Meyer lemon juice
2 teaspoons Meyer lemon zest
1 clove garlic minced
kosher salt to taste
freshly ground black pepper to taste

For Serving

6 pita flatbreads warmed
2 cups shredded romaine lettuce
2 cups cherry tomatoes halved
1 medium red onion thinly sliced

Method

Marinate the Chicken

In a large resealable bag, combine the chicken tenderloins, olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 2 hours or up to overnight, turning the bag occasionally.

Grill the Chicken

Preheat an outdoor grill or a cast-iron grill pan to medium-high heat. Remove the chicken from the marinade and let any excess drip off. Grill the chicken, turning once, until cooked through and the internal temperature reaches 165°F, about 8 minutes total. Transfer to a cutting board and let rest for 5 minutes.

Make the Avocado Tzatziki

In a medium bowl, stir together the Greek yogurt, grated cucumber, mashed avocado, dill, lemon juice, lemon zest, and minced garlic. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.

Assemble and Serve

Warm the pitas on the grill or in a dry skillet for 1 to 2 minutes per side. Halve each pita, then fill with sliced chicken, shredded romaine, cherry tomatoes, red onion, and a generous dollop of avocado tzatziki. Serve immediately.

Nutrition

Calories: 420kcalCarbohydrates: 32gProtein: 38gFat: 16gSaturated Fat: 4gCholesterol: 95mgSodium: 620mgFiber: 4gSugar: 6g

Notes

For a smoky char without an outdoor grill, use a cast-iron grill pan over high heat. If you don't have tenderloins, slice boneless skinless chicken breasts into 1/2-inch thick strips. Marinate the chicken for at least 2 hours, but no more than 24 hours, to keep it tender. Always preheat your grill or pan well to prevent sticking and get nice grill marks. Let the cooked chicken rest for 5 minutes before slicing to keep it juicy.

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