Grilled Chicken Pitas with Saffron and Greek Slaw

Grilled Chicken Pitas with Saffron and Greek Slaw
Staff Writer
Grilled Chicken Pitas with Saffron and Greek Slaw
Lyndsy Hassett

Grilled Chicken Pitas with Saffron and Greek Slaw

I may not be en route to the Greek Isles or pledging for a sorority, but my kitchen has been Greek-inspired over the last week. Why? Well, I’m not sure other than I have an abundance of lemons and fresh thyme to get creative with, and I do love the flavors of their cuisine. I decided to adapt my own take on a classic "Greek plate." You know the ones, with skewers of lemon and herb-marinated chicken, saffron rice, fresh salad with beets and feta, and creamy tzatziki sauce. That’s a lot of goodness right there, so I opted to combine all of these components into one, deliciously Greek pita.

Click here to see 15 Great Grilled Chicken Recipes.

4
Servings
157
Calories Per Serving
Deliver Ingredients

Ingredients

  • One 5-ounce package saffron rice, such as Mahatma
  • 2 Cups fresh spinach, chopped finely
  • 3 cooked baby beets, chopped
  • 1/4 Cup finely chopped red onion
  • 3 Tablespoons finely chopped peperoncini, preferably golden Greek
  • Salt and pepper, to taste
  • 2 Tablespoons grated feta
  • 2 Tablespoons Italian dressing
  • 2 boneless, skinless chicken breasts, cut into medium-sized strips
  • 2 Tablespoons lemon-infused extra-virgin olive oil
  • 1 Tablespoon white wine
  • 1 Tablespoon fresh thyme
  • Dash of red chile pepper flakes
  • 2 cloves garlic, chopped
  • 2 Teaspoons grated lemon zest
  • Whole-wheat Greek pita bread, for serving
  • Tzatziki sauce, for serving
  • 1 sliced lemon, for garnish

Directions

Cook the rice according to the package directions.

Meanwhile, make the Greek slaw. In a large bowl, combine the spinach, beets, red onion, and peperoncini. Season with salt and pepper, to taste, then stir in the feta cheese and Italian dressing. Refrigerate until ready to use. 

In a large mixing bowl, combine the lemon-infused olive oil, wine, thyme, red chile pepper flakes, garlic, lemon zest, and season with salt and pepper, to taste. Add the chicken tenders and mix well. Allow the chicken to marinate for at least 30 minutes and up to 1 hour. 

Preheat the grill on medium-high heat.

Grill the chicken, using the marinade to baste, until the internal temperature is 165 degrees, about 6-8 minutes per side. Remove from the heat and let cool slightly, then chop into bite-sized pieces. Place the whole-wheat pitas on the grill until slightly warmed. 

Coat the inside of the pitas with some tzatziki sauce and then fill each with generous portions of the chicken, rice, and slaw mixture. Serve with a slice of lemon for garnish. 

Nutritional Facts

Total Fat
10g
14%
Sugar
2g
2%
Saturated Fat
7g
29%
Cholesterol
5mg
2%
Carbohydrate, by difference
12g
9%
Protein
7g
15%
Vitamin A, RAE
595µg
85%
Vitamin C, total ascorbic acid
13mg
17%
Vitamin K (phylloquinone)
373µg
100%
Calcium, Ca
165mg
17%
Choline, total
24mg
6%
Fiber, total dietary
4g
16%
Fluoride, F
8µg
0%
Folate, total
158µg
40%
Iron, Fe
3mg
17%
Magnesium, Mg
87mg
27%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
90mg
13%
Selenium, Se
10µg
18%
Sodium, Na
358mg
24%
Water
112g
4%
Zinc, Zn
1mg
13%

Grilled Chicken Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Grilled Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.