Gluten-Free Grilled Chicken Pita
Elevate your lunch game with this irresistible Gluten-Free Grilled Chicken Pita recipe, a perfect blend of vibrant Mediterranean flavors and gluten-free goodness. Juicy, marinated chicken breasts are grilled to perfection and nestled into warm, gluten-free pita bread alongside crisp lettuce, fresh cucumber, ripe tomato, and tangy red onion. A creamy Greek yogurt sauce infused with dill and mint adds a refreshing burst of flavor to every bite. This quick and simple recipe is ready in under 40 minutes, making it an ideal choice for busy weeknights or a wholesome weekend meal. Packed with protein, fresh veggies, and bold seasonings, this dish is a delicious and healthy twist on classic pita pockets—perfect for anyone seeking a gluten-free lunch or dinner that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 4 pieces gluten-free pita bread
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium cucumber, diced
- 1 medium tomato, diced
- 0.5 medium red onion, thinly sliced
- 4 large lettuce leaves
- 0.5 cup plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
Instructions
In a small bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish and marinate the chicken in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
Preheat a grill or grill pan over medium-high heat.
Once hot, remove the chicken from the marinade and grill for about 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into strips.
While the chicken is resting, prepare the yogurt sauce by mixing the plain Greek yogurt with chopped fresh dill and mint in a small bowl. Adjust seasoning with salt and pepper, if needed.
Warm the gluten-free pita bread on the grill for about 1 minute per side to soften.
To assemble, lay a piece of lettuce on each pita, then top with slices of grilled chicken, diced cucumber, diced tomato, and sliced red onion.
Drizzle the prepared yogurt sauce over the top and serve immediately.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3887 mg | 169% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 21.7 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
