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Easy Summer Meals — Fresh, Fast and Family Approved - Simple, Tasty, Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken and veggies:
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 lemon (zest and juice divided)
  • 1 red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 zucchini, halved lengthwise and sliced
  • For the quick herby yogurt sauce:
  • 1 cup plain Greek yogurt (2% or whole milk works best)
  • 1 small cucumber, grated and squeezed dry
  • 1 small garlic clove, finely grated
  • 2 tablespoons fresh dill or parsley, chopped
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt, more to taste
  • For serving:
  • 4–6 pita breads or naan, warmed
  • 2 cups chopped romaine or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced (optional)
  • Crumbled feta or goat cheese (optional)
  • Hot sauce or red pepper flakes (optional)

Method
 

  1. Season the chicken: In a bowl, toss the chicken with olive oil, salt, pepper, garlic powder, smoked paprika, and the zest of half the lemon. Let it sit while you prep the veggies and sauce.
  2. Make the yogurt sauce: In a small bowl, combine Greek yogurt, grated cucumber (squeeze out excess water), garlic, dill or parsley, lemon juice, olive oil, and salt. Stir until smooth. Taste and adjust salt or lemon as needed. Chill until serving.
  3. Sauté the veggies: Heat a large skillet over medium-high. Add a drizzle of olive oil, then the onion, bell pepper, and zucchini. Cook 4–5 minutes until crisp-tender with a little color. Transfer to a plate.
  4. Cook the chicken: In the same skillet, add the chicken in an even layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through. Squeeze in half the lemon’s juice and scrape up any browned bits.
  5. Combine: Return veggies to the skillet and toss with the chicken. Add a pinch of salt and another squeeze of lemon if you like it bright.
  6. Warm the pitas: Heat pitas in a dry skillet for 30–60 seconds per side, or wrap in foil and warm in a 325°F oven for a few minutes. Soft and warm makes a big difference.
  7. Assemble: Layer greens and tomatoes on warm pitas. Add a generous scoop of chicken and veggies. Spoon over the herby yogurt sauce. Top with avocado, feta, and a little hot sauce if you want extra kick.
  8. Serve: Fold and eat right away. Add lemon wedges on the side for extra brightness.