Greek Pita Pocket

Greek Pita Pocket



  • 1/2 cup balsamic vinegar
  • 1 lb. boneless skinless chicken breasts

Yogurt Sauce

  • 1 cup plain 0% Greek yogurt
  • 1/2 cup finely chopped cucumber
  • 1/4 cup finely chopped red onion
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 8 whole wheat pita pocket halves
  • ½ cup crumbled feta cheese

Optional garnishes: sliced cucumber, chopped grape tomatoes, sliced red onion


  1. Pour the vinegar into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
  2. In a small bowl, combine the Greek yogurt, chopped cucumber, red onion, parsley, lime juice, garlic, salt and pepper; chill until serving.
  3. Drain and discard the marinade. Grill the chicken, covered, over medium heat or broil 4 inches from the heat for 4-7 minutes on each side or until the internal temperature of the poultry reaches 170° F. Cut the chicken into strips after letting rest for at least 10 minutes.
  4. Fill each pita half with chicken, feta, and garnishes. Drizzle with the yogurt sauce.

Makes 8 pita halves.