Dinner

Greek Chicken Pitas

When you decide to have kids, you picture all of the snuggles and kisses, and them lovingly calling you “Mama”. You see them melting into your arms at the end of a long day at school, because you are their safe space. You think they’ll confide all of their problems to you, and you’ll help to shape them into not just well functioning, but confident, kind and thriving adults. Not once in my journey into motherhood did I ever imagine that I would be starting my day with a stuffed pig calling me ugly. Bear with me, I’ll get there.

This morning, Ellis called me into his room early to let me know that Piggy, the stuffed version of the pig from If You Give a Pig a Pancake, told him that Mom and Dad love each other more than they love Ellis. If you’ve read the story, you know that this particular pig is greedy, entitled and rude. Still, you never really see this kind of behavior coming, you expect more from people, and pigs. So, Ellis was upset because even after he told Piggy that just wasn’t true, Piggy insisted that it was. After assuring Ellis that Mom and Dad love him more than anything in the world, and that all three of us are a family and will always be there for each other, I gave Piggy a stern look and told him to be nice. How silly of me to think a look would be enough …

Fast forward about 30 minutes, I was standing in the kitchen making Ellis a bowl of cereal. Ellis walked in with that freaking pig and said, “Mama, Piggy said that you’re ugly.” Remaining calm, I explained that we don’t say mean things like that in this house and took Piggy to time out in the living room. I may have seated him in what looked like a very uncomfortable position on his chair, because f#$% that guy. Ellis finished his breakfast, got an apology from Piggy, and we were off to school. When Ellis asked if Piggy could join him, I said as long as he could be nice, he was welcome to go to school. Really, I just didn’t want to look at his smug little face while I work, so off to school for Piggy!

You’re probably asking yourself what any of this has to do with Greek Chicken Pitas. The answer is absolutely nothing, but someone had to know about the pig with the mouth, and now you do. Now that I’ve gotten that out of my system, let’s talk pitas. This is a really delicious, fresh, homecooked meal that will be a treat for any family. Steven Michael has tweaked this recipe over the years, landing on what is really one of my favorite staple meals in our house. The chicken is juicy and well flavored, the Tzatziki is incredible (and you’ll have some leftover for dipping pitas – SCORE), and the crisp veggies make this taste super fresh and satisfying. Pair that with the salty goodness of feta cheese, and you have a real winner!

I am really enjoying sharing my life and experiences with all of you, and I hope that you have enjoyed reading them! I would love to hear from you in the comments below, or on any of our social media platforms. This afternoon, I’ll be having some conversations with Ellis about hiding behind his stuffed animals to say mean things. In the meantime, here’s hoping Piggy gets “lost” in the classroom!

Greek Chicken Pitas - A fast, flavorful, fresh family dinner!

Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

Tzatziki
 10 oz Plain Greek Yogurt
 ¾ Cucumber
 1 Clove Garlic
 1 pinch Dill
Lemon Herb Shredded Chicken
 1 qt Chicken Stock
 2 cups Water
 2 Lemons - juice and zest
 7 Fresh Basil Leaves
 2 ½ tsp Salt
 2 Boneless Skinless Chicken Breasts
 Salt and Pepper to Season Chicken
Pita/Toppings
 4 Pitas
 ¼ Cucumber
 ½ Red Onion
 1 Tomato
 Feta Cheese
 Baby Spinach

Tzatziki
1

Mince the garlic and grate the cucumber (large side of grater). Squeeze the excess water out of the grated cucumber as best you can. We put it in a small colander and squish with paper towels.

2

In a small bowl, mix all of the ingredients together until combined. Set aside to let the flavors come together.

Lemon Herb Shredded Chicken
3

Pound the chicken down to about a half inch thickness. Season with salt and pepper on both sides.

4

Chop the fresh basil leaves.

5

Add the Chicken Stock, Water, chopped Basil, the juice of 1 1/2 Lemons, the zest of 1 Lemon, and the 2 1/2 teaspoons of salt to a pot on your stove and mix together.

***Put aside the extra 1/2 lemon to use later on.

6

Add the seasoned Chicken Breasts to the pot and bring to a boil, stirring occasionally.

7

While the chicken is cooking, chop your topping vegetables. We used Cucumber, Red Onion, Tomato, and Baby Spinach.

8

Let boil until the chicken is tender enough to easily pull apart. When it is, shred it into the broth and let it cook for a few more minutes.

9

Remove the shredded chicken from the pot, while letting the broth continue to reduce.

10

Squeeze the juice out of the remaining 1/2 lemon over the shredded chicken. Add an additional pinch of salt if needed and mix around the chicken in the bowl.

11

Put the now seasoned shredded chicken back into the still cooking broth and cook for a few more minutes while you lightly warm up your pitas. We usually do this in the oven or toaster oven on a low heat.

12

Build your Greek Pitas! We use Kontos Pitas and start with a layer of tzatziki, followed by shredded chicken, then your chopped cucumbers, tomatoes and onions, then feta cheese, and finally spinach. Enjoy!

Ingredients

Tzatziki
 10 oz Plain Greek Yogurt
 ¾ Cucumber
 1 Clove Garlic
 1 pinch Dill
Lemon Herb Shredded Chicken
 1 qt Chicken Stock
 2 cups Water
 2 Lemons - juice and zest
 7 Fresh Basil Leaves
 2 ½ tsp Salt
 2 Boneless Skinless Chicken Breasts
 Salt and Pepper to Season Chicken
Pita/Toppings
 4 Pitas
 ¼ Cucumber
 ½ Red Onion
 1 Tomato
 Feta Cheese
 Baby Spinach

Directions

Tzatziki
1

Mince the garlic and grate the cucumber (large side of grater). Squeeze the excess water out of the grated cucumber as best you can. We put it in a small colander and squish with paper towels.

2

In a small bowl, mix all of the ingredients together until combined. Set aside to let the flavors come together.

Lemon Herb Shredded Chicken
3

Pound the chicken down to about a half inch thickness. Season with salt and pepper on both sides.

4

Chop the fresh basil leaves.

5

Add the Chicken Stock, Water, chopped Basil, the juice of 1 1/2 Lemons, the zest of 1 Lemon, and the 2 1/2 teaspoons of salt to a pot on your stove and mix together.

***Put aside the extra 1/2 lemon to use later on.

6

Add the seasoned Chicken Breasts to the pot and bring to a boil, stirring occasionally.

7

While the chicken is cooking, chop your topping vegetables. We used Cucumber, Red Onion, Tomato, and Baby Spinach.

8

Let boil until the chicken is tender enough to easily pull apart. When it is, shred it into the broth and let it cook for a few more minutes.

9

Remove the shredded chicken from the pot, while letting the broth continue to reduce.

10

Squeeze the juice out of the remaining 1/2 lemon over the shredded chicken. Add an additional pinch of salt if needed and mix around the chicken in the bowl.

11

Put the now seasoned shredded chicken back into the still cooking broth and cook for a few more minutes while you lightly warm up your pitas. We usually do this in the oven or toaster oven on a low heat.

12

Build your Greek Pitas! We use Kontos Pitas and start with a layer of tzatziki, followed by shredded chicken, then your chopped cucumbers, tomatoes and onions, then feta cheese, and finally spinach. Enjoy!

Greek Chicken Pitas

8 thoughts on “Greek Chicken Pitas”

  1. Yeah… that pig needs more than a time out! These look amazing. I bet those pickled onions that Steven Michael makes would be great on there!! (Hint hint hint … I need some of those in my life these days!! )

  2. Every single one of your blogs make me smile and laugh, but this one made me Laugh Out Loud…I didn’t write LOL because this blog deserved the full spell-out. 🙂 I LOVED this post. Thanks you!

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