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Greek Grilled Chicken Pita pockets

We use this recipe when we need a nourishing, balanced meal post late gym session but don't want to spend HOURS waiting for it to cook!

Depending on you goal, will change the number of pitas you will eat per serving, which will determine the number of servings this recipe makes!

Serving: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes



  • 500g chicken

  • 150g 0% Greek yogurt

  • 1tsp garlic

  • 1/2 lemon

  • 1 Tsp oregano

  • salt and pepper to taste


  • 4

  • 1 cucumber

  • cherry tomatoes, halved

  • lettuce


Light mayo / Greek yogurt for inside of pita


For the Chicken Marinade:

  • In a bowl, combine the Greek yogurt, minced garlic, lemon juice, oregano, salt, and pepper. Mix well.

  • Cut the chicken into cubes and add them to the yogurt marinade. Ensure the chicken is coated evenly. Cover the bowl and refrigerate for at least 30 minutes, or ideally, marinate it for a few hours to enhance the flavor.

  • Preheat your grill or a skillet over medium-high heat. I

  • Place the marinated chicken pieces directly on the grill/skillet. Cook for about 5-7 minutes per side or until the chicken is cooked through and has a nice char.

  • While the chicken is cooking, prepare your pitas and toppings.

For Assembling the Chicken Pitas:

  • Warm the pitas in a toaster, oven, or microwave

  • Spread a dollop of light mayo or Greek yogurt on the inside of each pita.

  • Place a few lettuce leaves inside each pita pocket. Add grilled chicken to each pita.

  • Top with cucumber slices and halved cherry tomatoes.

Macros (per pita):

Calories: 367 / Protein: 34g / Carbs: 48g / Fat 6.6g

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