Grilled Chicken Pita With Yogurt Sauce and Arugula
You might need a few common ingredients from the grocery store — chicken breast, cucumbers, yogurt, herbs — to make this satisfying pita sandwich, but it’s not at all difficult to put together. It’s a year-round favorite. If you’re in the mood to bake, try making your own pita bread.
- Total:
- Serves: 4 persons
Ingredients
- 2boneless, skinless chicken breasts (about 8 ounces each)
- Salt and pepper
- Extra-virgin olive oil
- 1cup plain yogurt
- ¼cup chopped green and black olives
- ½cup chopped cucumbers, from 2 small Persian cucumbers
- 1tablespoon chopped mint
- 1tablespoon chopped parsley
- 1garlic clove, grated or very finely minced
- Pinch of dried oregano
- ½teaspoon sumac (or a little grated lemon zest)
- Pinch of red-pepper flakes
- 4whole-wheat pita breads
- A large handful of arugula, watercress or other salad greens
Instructions
Step 1
Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.Step 2
Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.Step 3
Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.Step 4
Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.