Greek Chicken Pitas - A fast, flavorful, fresh family dinner!
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.
In a small bowl, mix all of the ingredients together until combined. Set aside to let the flavors come together.
Pound the chicken down to about a half inch thickness. Season with salt and pepper on both sides.
Chop the fresh basil leaves.
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.
Add the seasoned Chicken Breasts to the pot and bring to a boil, stirring occasionally.
While the chicken is cooking, chop your topping vegetables. We used Cucumber, Red Onion, Tomato, and Baby Spinach.
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.
Remove the shredded chicken from the pot, while letting the broth continue to reduce.
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.
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.
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!