With the everyday hustle and bustle weeknights can have you feeling like there’s no way to put a healthy meal on the table. Luckily I’ve got you covered here with quick, figure friendly and flavorful Greek Chicken Pita Bowls!
I can almost always be in the mood for a greasy and delicious fast food gyro sandwich. So of course I had to find a way to get it onto my weekly menu, without the guilt. That’s what sparked the desire to create my Greek Chicken Pita Bowls. It’s basically a deconstructed chicken gyro sandwich. My version will help you stick to your healthy lifestyle and have you out of the kitchen in just over 30 minutes.
This dish is perfect for anytime of the year, it can all be done on the grill in the summer or all on the stove top in one skillet when it’s cold outside! It’s also a great candidate for next day lunches. I always double the recipe so I don’t have to meal prep earlier in the week.
Creamy tangy tzatziki tops this dish off just right. My family loves tzatziki sauce, I use Hannah’s Tzatziki Greek Yogurt Dip. I get the large container from Costco, it’s also a great dip for veggie trays.
Yes this is the perfect weeknight family meal however, it also goes over great at parties. You can prepare everything ahead and set it out on the kitchen table or island and everyone gets to make their own dish!
Chicken Pita Plates are perfect for a weeknight dinner. Deconstruct the traditional gyro sandwich and enjoy all the flavor without guilt!
Ingredients
For the Chicken
- 4 Chicken Breasts (about 4oz each)
- Juice from ½ of a medium lemon
- 2 teaspoons olive oil
- ½ teaspoon salt
- Fresh ground black pepper to taste
- ¼ teaspoon garlic powder
- 1 teaspoon oregano
For the Peppers & Onion
- 1 medium red onion, cut into 4- 1 inch thick slices
- 1 medium green bell pepper, quartered
- 1 medium red bell pepper, quartered
- 1 tablespoon avocado oil
- Salt and fresh ground black pepper to taste
Fixings
- 1 medium english cucumber, sliced and cut into halves
- 1 cup grape tomatoes, halved
- 8 tablespoons tzatziki sauce (I love Hannah’s)
- 2 pieces of Pita Bread, quartered
Instructions
Grilling Instructions:
- Heat your grill to medium-high heat. In a small bowl, mix the lemon juice and olive together. Brush chicken with lemon/oil mixture. Season chicken with salt, pepper, garlic powder and oregano.
- Add the chicken to the grill and cook to 165°F. Remove from heat, cover with foil and set aside.
- Meanwhile, while the chicken is cooking, in a medium bowl toss the peppers and onions with the avocado oil, salt and pepper. Add the peppers and onions to the grill and cook for 6-8 minutes, flipping halfway through. Remove from heat, cover with foil and set aside.
- Meanwhile, while the peppers and chicken are cooking turn your oven on the warm setting. Warm Pita bread directly on oven grates for 5 minutes. Pull pita out and slice right before serving.
Assembly
- Slice chicken lengthwise and place 1 full breast on each plate. On each plate place ¼ green pepper, ¼ red pepper, ¼ red onion, ¼ cup tomatoes, ¼ cucumber slices. Add ¼ serving of pita bread and top with 2 tablespoons of tzatziki sauce.
Stovetop Instructions:
- Cut chicken breasts into medium cubes (a bit smaller than kabob size). In a large bowl toss the chicken with lemon juice, olive oil and seasonings.
- Lightly coat a nonstick skillet with olive oil, and heat on high. When the skillet it hot add the chicken and cook to 165°F. Stir frequently to ensure the chicken gets even even, remove from heat, cover with foil and set aside.
- Using the same skillet add avocado oil and turn on high heat. Add the peppers and onions to the skillet and cook for 4-5 minutes on each side, flipping halfway through. Season with salt and pepper to taste. Remove from heat, cover with foil and set aside.
- While the peppers are cooking turn your oven on the warm setting. Warm Pita bread directly on oven grates for 5 minutes. Pull pita out and slice right before serving.
Assembly
- Divide chicken into 4 bowls. In each bowl add ¼ green pepper, ¼ red pepper, ¼ red onion, ¼ cup tomatoes, ¼ cucumber slices. Add ¼ serving of pita bread and top with 2 tablespoons of tzatziki sauce.
Nutrition: Yield: 4 servings, Serving Size: 1 plate
Amount Per Serving: 7SP, Calories: 276 Total Fat: 11g, Saturated Fat: 3g, Cholesterol: 51mg, Sodium: 699mg, Total Carbohydrate: 21g, Fiber: 3g, Sugars: 6g, Protein: 26g
