Chicken Souvlaki in a Pita

One of my favorite go-to takeout spots is a local Greek restaurant. The flavors and the freshness usually make for a guilt-free dinner as well! The dish I tend to try at every Greek restaurant is the chicken souvlaki. I love getting it in a pita topped with fresh tomatoes, cucumbers, onions, and tzatziki sauce. Tonight, I made my own take on that, and let’s just say…my local takeout spot won’t be seeing much of me anymore!

Ingredients

For the chicken and marinade:

1.5 lbs boneless, skinless chicken breast, cut into 1 inch cubes

1/4 cup olive oil

2 tbsp fresh lemon juice

2 cloves minced garlic

2 tsp oregano OR Greek seasoning (either works!)

For the toppings:

1 yellow onion, cut into strips

2 cups tomatoes, diced

1 cucumber, diced

1/4 cup olive oil

1/4 cup red wine vinegar

salt

pepper

4 pitas

chopped romaine lettuce

Tzatziki sauce (I bought Cedar’s brand)

Directions

  1. Whisk together the olive oil, lemon juice, garlic, and oregano/Greek seasoning to make the marinade. Add in the cubed chicken breasts and allow to marinate for at least 20 minutes.
  2. As the chicken is marinating, combine the cucumber, tomatoes, olive oil, red wine vinegar, salt, and pepper.
  3. Slice the onions.
  4. Skewer the cubed chicken onto metal skewers. Heat your grill pan over medium-high heat.
  5. Place marinated chicken on heated grill pan. Allow it to cook thoroughly for a few minutes per side. Use tongs to turn skewers. Be sure to cook fully through to an internal temperature of 165 degrees F.
  6. Once chicken is cooked, remove skewers to a plate and let rest for 10 minutes.
  7. While chicken is resting, add onions to the grill pan and grill them for a few minutes (about 3 to get a little browning on the onions). Remove them with tongs.
  8. To assemble the pitas, place a layer of romaine lettuce, chicken, tomato/cucumber salad, onions, and tzatziki sauce. Wrap it up and enjoy!
Get those beautiful grill marks on the chicken!

Weight Watchers Freestyle SP: 11 points per pita with filling. Points were calculated using the Recipe Builder on the WW app.

Print a copy of this recipe for your recipe binder!

Chicken Souvlaki in a Pita

Category: Pita

Cuisine: Greek

Yield: 4

Chicken Souvlaki in a Pita

Ingredients

  • For the chicken and marinade:
  • 1.5 lbs boneless, skinless chicken breast, cut into 1 inch cubes
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 2 cloves minced garlic
  • 2 tsp oregano OR Greek seasoning (either works!)
  • For the toppings:
  • 1 yellow onion, cut into strips
  • 2 cups tomatoes, diced
  • 1 cucumber, diced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • salt
  • pepper
  • 4 pitas
  • chopped romaine lettuce
  • Tzatziki sauce (I bought Cedar’s brand)

Instructions

  1. Whisk together the olive oil, lemon juice, garlic, and oregano/Greek seasoning to make the marinade. Add in the cubed chicken breasts and allow to marinate for at least 20 minutes.
  2. As the chicken is marinating, combine the cucumber, tomatoes, olive oil, red wine vinegar, salt, and pepper.
  3. Slice the onions.
  4. Skewer the cubed chicken onto metal skewers. Heat your grill pan over medium-high heat.
  5. Place marinated chicken on heated grill pan. Allow it to cook thoroughly for a few minutes per side. Use tongs to turn skewers. Be sure to cook fully through to an internal temperature of 165 degrees F.
  6. Once chicken is cooked, remove skewers to a plate and let rest for 10 minutes.
  7. While chicken is resting, add onions to the grill pan and grill them for a few minutes (about 3 to get a little browning on the onions). Remove them with tongs.
  8. To assemble the pitas, place a layer of romaine lettuce, chicken, tomato/cucumber salad, onions, and tzatziki sauce. Wrap it up and enjoy!
https://aspoonfulofsimple.com/2019/06/04/chicken-souvlaki-in-a-pita/
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
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Trader Joe’s Pollo Asado Salsa Verde Bowls

Due to the craziness of moving over the last two weeks, cooking has been tricky. I have limited pots, pans, and counter space because of the myriad of boxes that currently fill my home. One Trader Joe’s trip later, and I’ve been set with simple meals to get me through the week. For this recipe, I combined a few things that required no preparation on my part (which is amazing). So, let’s call this a “semi-homemade meal.” It’s super easy and very delicious! No chopping, marinating, or prepping required!

Ingredients

1 package Trader Joe’s Pollo Asado chicken

1 package Trader Joe’s Mexican Style Roasted Corn with Cotija Cheese

1 package Uncle Ben’s (or brand of choice) whole grain rice

1/4 cup Herdez Salsa Verde

The BEST salsa verde!

Directions

  1. Get a grill pan heating up over medium heat. Spray lightly with olive oil.
  2. Place the chicken in a single layer on the grill pan. Let it grill on each side for 5 to 7 minutes, until fully cooked through (when reaches an internal temperature of 165 degrees F).
Check out those beautiful grill marks.

3. As the chicken is cooking, pour 2 tbsp of olive oil into a skillet over medium heat. Take the cheese packet out of the Trader Joe’s Mexican Corn bag, and dump the frozen corn and sauce blocks into the hot skillet. Cook for 5 to 7 minutes, until sauce is all melted and covering corn.

4. Once everything is done, heat up the rice (if using the instant rice like I did).

5. Layer your bowl with some rice, corn, diced grilled pollo asado chicken, and cotija cheese. Then pour some Herdez salsa verde over the top and combine flavors together.

That’s it! So easy and so delicious!

Weight Watchers Freestyle SP: 7 points for one serving (about 4 servings total). Points were calculated using the Recipe Builder on the WW app.

Trader Joe's Pollo Asado Salsa Verde Bowls

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

1 package Trader Joe’s Pollo Asado chicken
1 package Trader Joe’s Mexican Style Roasted Corn with Cotija Cheese
1 package Uncle Ben’s (or brand of choice) whole grain rice
1/4 cup Herdez Salsa Verde

Directions:

1. Get a grill pan heating up over medium heat. Spray lightly with olive oil.

2. Place the chicken in a single layer on the grill pan. Let it grill on each side for 5 to 7 minutes, until fully cooked through (when reaches an internal temperature of 165 degrees F).

3.As the chicken is cooking, pour 2 tbsp of olive oil into a skillet over medium heat. Take the cheese packet out of the Trader Joe’s Mexican Corn bag, and dump the frozen corn and sauce blocks into the hot skillet. Cook for 5 to 7 minutes, until sauce is all melted and covering corn.

4. Once everything is done, heat up the rice (if using the instant rice like I did).

5. Layer your bowl with some rice, corn, diced grilled pollo asado chicken, and cotija cheese. Then pour some Herdez salsa verde over the top and combine flavors together.

**See packages for nutritional label and information.**