Greek-inspired · Easy
Chicken pitas with cucumber yogurt salad
Warm seasoned chicken, crunchy cucumber, tomatoes, and a simple yogurt dressing tucked into whole-wheat pitas.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 469 kcal | 1875 kcal |
| Protein | 45.4 g | 181.5 g |
| Carbs | 49.9 g | 199.6 g |
| Fiber | 5.8 g | 23 g |
| Sugars | 10.1 g | 40.2 g |
| Added sugars | 0–2.1 g | 0–8.1 g |
| Fat | 10.5 g | 42 g |
| Saturated fat | 1.8 g | 7.2 g |
| Sodium | 610 mg | 2438 mg |
| Cholesterol | 111 mg | 443 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw · 600 g in the original batch
USDA food referenceBread, pita, whole-wheat · 280 g in the original batch
USDA food referenceCucumber, with peel, raw · 300 g in the original batch
USDA food referenceTomatoes, red, ripe, raw, year round average · 300 g in the original batch
USDA food referenceYogurt, plain, skim milk · 250 g in the original batch
USDA food referenceOil, olive, salad or cooking · 20 g in the original batch
USDA food referenceSpices, oregano, dried · 2 g in the original batch
USDA food referenceSalt, table · 2 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Stovetop · Skillet · Mixing bowl · Food thermometer
- 1
Wash and prepare the produce
Wash 300 g cucumber, trim the ends, and dice evenly.
Wash 300 g tomatoes, remove the cores, then dice evenly into 1 cm pieces. Keep any juices with the prepared tomatoes.
- 2
Prepare the remaining ingredients
Measure 280 g whole-wheat pitas and check the package label for your dietary needs.
Measure 250 g plain nonfat yogurt and keep refrigerated until needed.
- 3
Prepare raw ingredients separately
On a separate board, cut 600 g chicken breast into 2 cm strips. Keep chilled until its cooking step. Wash hands and clean the board and tools after handling raw meat or fish.
- 4
Measure and set out
Measure 20 g olive oil.
Measure 2 g dried oregano.
Measure 2 g table salt.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 5
Prepare the salad
Before handling chicken, wash and dice cucumber and tomatoes.
Mix 250 g yogurt with 1 g salt in a bowl.
- 6
Prepare the salad
Stir in the vegetables or leave them separate for serving.
Refrigerate while cooking chicken.
- 7
Cook the chicken
Toss chicken with oil, oregano, and 1 g salt using utensils reserved for raw chicken.
Heat a skillet over medium-high heat.
- 8
Cook the chicken
Cook chicken in one layer for 8–12 minutes, turning, until several thick pieces reach 165°F / 74°C.
- 9
Cook the chicken
Work in batches if crowded.
- 10
Fill and serve
Warm pitas in a dry skillet briefly if desired.
Divide chicken and salad among 4 pitas.
- 11
Store leftovers safely
For packed lunches, chill components promptly and pack separately with ice packs; assemble just before eating.
Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze cooked chicken for up to 2–3 months for quality. Keep salad fresh; yogurt may separate after freezing.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing.
Print & sharing options
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Something wrong with an ingredient or instruction? Tell usVersion 2 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/chicken-pitas · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.