Chicken Pita Sandwich

Chicken Pita Sandwich

Serves: 2 people
Cooking Time: 40 minutes
Chicken Pita Sandwich


  • ½ large onion, wedges
  • 1 Chicken breast
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 2 cloves garlic, finely chopped
  • 1 cups plain full/fat Greek yoghurt
  • 1/2 tbsp Greek olive oil
  • 1/2 tbsp lemon juice
  • 1 English cucumber, peeled, seeded, diced
  • Pinch of salt and pepper
  • 1 tbsp fresh dill, minced
  • 2 whole wheat pita pocket flatbreads
  • 3 Roma tomatoes, cu into slices
  • 2 lime wedges
  • 1 Iceberg salad


Print This Recipe
  1. Grate the cucumber and let sit in a sieve overnight in the fridge. Combine the cucumber, yogurt, garlic, oil, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours.
  2. In a bowl mix lemon juice, oregano, pepper, salt, and garlic. Pour lemon mixture over chicken breast. Roast the chicken breast in a hot pan, 4 minutes each side, until cooked.
  3. Remove the chicken from the pan, cut it into bite-size pieces. Sweat the onions in the same pan until cooked. Mix with the chicken bites.
  4. To serve Chicken Pita Sandwich, fill each pocket flatbread with tomato slices, chicken, iceberg salad, and top with tzatziki and a squeeze of lime juice in the Chicken Pita Sandwich.