Greek Chicken Pita with Cucumber Mint Salad

Store Staffer Brittney recently accepted an employee challenge to step outside her comfort zone and grab an unfamiliar blend and give it a go. Her pick? Sarriette. This blend is a nice combo of savory spices that lends a taste of the Mediterranean to chicken, pork and vegetables. We love Brittney's approach with this blend: she used it as both a rub and seasoning for the dredging flour. Clever!


2 boneless, skinless chicken breasts

2 oz Sariette

KoroneikiExtra Virgin Olive Oil

1/2 cup all-purpose flour

1/2 cup chopped cucumber

1/4 cup diced red onion

3 mint leaves, cut into strips (chiffonade)

4 pita bread rounds

Tzatziki for garnish


Rub the chicken breasts with Koroneiki Oil and 1 oz Ya Ya's Blend. Allow to marinate for 30 minutes. While the chicken is marinating, combine the flour with the remaining 1 oz Ya Ya's Blend. Make the Cucumber Mint Salad by combining the cucumber, onion and mint. Set aside.

Heat a skillet over medium high heat and drizzle in Koroneiki Oil. Dredge the chicken breasts in the flour. Saute the chicken breasts until they are golden brown on one side. Turn and lower the heat to medium low and continue cooking until the chicken is cooked through, opaque white, firm to the touch and the juices run clear when pierced with a knife--about 15 minutes total cooking time.

Slice the chicken breast and serve on warm pita topped with the cucumber mint salad and tzatziki.

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