Grilled chicken with vegetables, topped with Greek salad dressing. The chicken cooks well in grill pans or panini makers, because it is cut into pita-sized pieces.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified


  • Preheat grill for medium heat and lightly oil the grate.

  • Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.

  • Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.

  • Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.

  • Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.

  • Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.

Cook's Notes:

If using a grill, take into account the size of the chicken so that it does not fall through.

Check chicken often while grilling to make sure the small pieces don't burn.

Nutrition Facts

641 calories; 39.9 g total fat; 65 mg cholesterol; 386 mg sodium. 41.9 g carbohydrates; 30.7 g protein; Full Nutrition