Greek Lemon Chicken Pita Packs with Tomato-Corn Relish

Lemon and oregano have long brightened Greek grilled chicken, a coastal classic of simple marinades and high heat. These pita packs tuck juicy thighs into soft bread with a fresh tomato-corn relish for an easy handheld lunch.

Serves 4 · 18 min prep · 14 min cook

Estimate for one serving

• 445 cal
• 36g protein
• 38g carbs
• 17g fat

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Ingredients

• 1¼ lb boneless skinless chicken thighs
• 1 lemon
• 3 garlic cloves
• 1½ tsp dried oregano
• 3 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1½ cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• ½ English cucumber
• ¼ small red onion
• 2 tbsp fresh dill
• ¾ cup plain Greek yogurt
• 4 whole-wheat pita breads
• ⅓ cup crumbled feta
• 2 cups baby spinach

Instructions

1. 1Pat the chicken thighs dry and place them in a bowl. Zest and juice the lemon. Mince the garlic. Add half the lemon juice, the zest, garlic, oregano, two tablespoons of the olive oil, salt, and pepper to the chicken and toss to coat. Marinate at room temperature for 10 minutes while you prep the relish.
2. 2Dice the heirloom tomatoes and cucumber into small bite-size pieces. Finely chop the red onion and dill. In a medium bowl combine the tomatoes, cucumber, onion, corn, remaining olive oil, remaining lemon juice, and half the dill. Season lightly with salt and pepper and set aside.
3. 3Heat a large skillet or grill pan over medium-high heat until hot. Add the marinated chicken in a single layer and cook without moving for 5 to 6 minutes until deeply golden on the first side.
4. 4Flip the chicken and continue cooking until the internal temperature reaches 165°F and the exterior is caramelized, about 5 to 6 minutes more. Transfer to a cutting board and rest 3 minutes, then slice thinly against the grain.
5. 5Warm the pita breads in a dry skillet or directly over a low gas flame for 20 to 30 seconds per side until pliable and lightly toasted.
6. 6Stir the remaining dill into the Greek yogurt and season with salt to make a quick sauce.
7. 7Open each pita and spread a generous spoonful of the dill yogurt inside. Layer baby spinach, sliced chicken, a heap of the tomato-corn relish, and a sprinkle of feta.
8. 8Wrap tightly in parchment or foil for portable lunches. The packs hold well for several hours and taste bright and fresh at room temperature or lightly chilled.