Greek Chicken Pitas with Cucumber Dill Yogurt Dressing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken breast served in warm pita with lettuce, tomato, kalamata olives, and feta cheese, drizzled with a cooling cucumber dill yogurt dressing. Fresh and Mediterranean-inspired.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups plain greek yogurt
- 1 cup cucumber (diced small)
- 1 to 2 tablespoons fresh dill (chopped )
- 1 clove garlic (minced)
- 1 tablespoon lemon juice (freshly squeezed )
- 1 tablespoons white wine vinegar
- 1/4 teaspoons kosher salt
- [greek dressing]
- 4 whole boneless skinless chicken breast halves
- 4 whole pocketless pita breads (warmed)
- 2 cups romaine lettuce (thinly sliced)
- 1 whole roma tomato (diced (seeds removed and discarded))
- 1/4 cup red onion (thinly sliced )
- 1/4 cup kalamata olives (pitted and halved)
- 1/4 cup feta cheese (crumbled )
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 1228mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1300mg
- Calcium
- 268mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.