Grilled Chicken Pita With Yogurt Sauce and Arugula

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



  1. Step 1

    Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
  2. 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.
  3. 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.
  4. 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.