by Utokia Langley

Hello you sandwich lovers out there, I have a special treat for you!  The one thing I despise in cooking right up there with bland food is DRY food!  Hence this juicy sandwich was born.  I absolutely love creamy sauces so I knew I wanted to go creamy.  I chose the breast meat because when seasoned and cooked just right it is so juicy!  Why tomato & cucumber?  Well honestly I don’t know, I just tried it and BAM POW BOOM KABANG!  It was a hit!!  When I served this sandwich to my husband and children they gave it the delicious thumbs up!  This sandwich is good anytime; I actually ate it one day for dinner with a side salad.  And what could be more perfect to make for a picnic?  Hope you enjoy this sandwich as much as my family and I have.  Please do not forget to LIKE my FB FAN page on my HOME PAGE and SUBSCRIBE to my blog to receive these fantastic recipes via email.  AND let us not forget about TWITTER (click here)!

Rub her down with all that flavor love

Put her in the oven and bake her until she is tender!!

And what do I alwayz give you? Yep Up Close and Personal View!


Baked or grilled chicken breast – (I use bone in and skin on)
White or Whole Wheat Pita Pockets (I use white)
2-3 tbs. extra virgin olive oil (for the pita pockets)
¾ cup Mayo (I use Hellman’s)
¼ cup extra virgin olive oil (for creamy sauce)
4 tbsp. of lime juice
¼ cup chopped cilantro
½ cup chopped cucumber
½ cup Chopped tomato
Sea Salt (to taste)
Granulated garlic (to taste)
Black ground pepper (to taste)
Dried Rosemary (to taste)
Dried Thyme (to taste)
Paprika (to taste)
2 tsp. extra virgin olive oil (for baked chicken)
Non-stick spray (I use PAM)


1. Pre-heat your oven to 400 degrees
2. Wash your chicken breast
3. Rub your chicken breast with extra virgin olive oil
4. Generously season your chicken breast with sea salt, black ground pepper, dried rosemary, dried thyme, paprika and granulated garlic
5. Spray a baking dish with Pam (or any non-stick spray) and place chicken breast in baking dish skin side up
6.  Bake chicken breast on 400 degrees uncovered for 45 minutes to 1 hour or until cooked through
7.  When chicken breast is done, remove from oven and spoon some of the juice it produced over the chicken and allow chicken to rest 15 – 20 minutes before slicing (reserving some of the juice)
9.  In a bowl fold together the Mayo, cup extra virgin olive oil, lime juice, cilantro, chopped tomato, chopped cucumber, sea salt, black ground pepper, granulated garlic and thyme (make sure all is incorporated, taste to ensure the flavor is
exactly where you love it)
11.  The pita pockets are round circles cut them in halves and brush both sides lightly with extra virgin olive oil
12.  Place pita pockets on aluminum foil lined baking sheet and broil on high for 2-3 minutes
13.  Slice and pull breast meat and skin if you desire from the chicken breast and then pour some more of the juice it produced over the chicken, this just keeps it extra juicy
14.  Add as much chicken to your pitas as you like and then top with the creamy tomato & cucumber sauce
15.  Repeat step 14 if you have more space in your pita
16.  INDULDGE, ENJOY and above all SAVOR THE FLAVOR!!!!

TIP #1:  If you do not have time to bake your own chicken you can buy pre-cooked chicken from the grocery store

TIP #2:  You can use this same recipe with boneless, skinless chicken



Sizzle Sizzle Baby ~

Utokia ~


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Simone April 9, 2012 - 1:50 pm

Had this compliments of the chef! Utokia, this chicken pita is so tasty!!! I honestly think this is the best chicken pita I’ve ever had. I haven’t had one in a while but I remember ordering them in restaurants and they were almost always a little dry, even with the sauces they added. But this pita was so juicy! The cucumber tomato sauce is amazing! Definitely a fave. My goal was to have one half and save the second half for the next day. Uuuh, no! Ate it all. I will be adding this one to the rotation.

p.s. Not to mention my mouth was watering while watching the video. LOL. I am ashamed. Great video and great recipe.

STEF D August 24, 2012 - 10:10 am

GIRL! as always you shut it down with this recipe! – i love the site and the brightness of everything. Great images and feel =)
You def got that flaver!


Kim M. February 2, 2014 - 12:57 am

This looks devine as I am reading the recipe at 11:45 p.m. and my stomach is growling already!!! It looks to be a versatile recipe too if you wanted to omit cilantro and add some dill and Greek yogurt to give it a Mediterranean flavor. Do you always bake your chicken for this recipe or have you ever grilled it…would the grilled chicken be too dry? Thanks for the great recipes!!!

utokia February 2, 2014 - 1:29 pm

Hi Kim, I think grilling your chicken for the recipe will be just fine, the sauce is super juicy! Thank you for visiting, please come back often for other great recipes.

Jennifer Russell February 2, 2014 - 1:04 am

There’s 2 I and 2 L in my email okay

Linda September 24, 2014 - 3:38 pm

O-M-G, the cucumber-tomato sauce is FABULOUS. The only thing I did different was I added dill in place of the thyme, simply because I don’t like thyme as much. And wow, this is good stuff.

And a Chita! Slip of the tongue there, but it works and that’s what I’ll be calling my chicken pita sandwiches from now on.

utokia September 26, 2014 - 8:22 am

So happy you enjoyed it Linda … visit us often for more delish recipes :O)

Carla February 1, 2015 - 3:30 pm

I made this before and broke my neck trying to find it again. Just watched video for the first time (hilarious). Just wanted to let you know…. I’m not a fan of cucumbers and tomatoes but tried this for the kids and ended up falling in love with it myself! Making it right now actually…. This is the only time I will eat tomatoes and cucumbers. Your recipe is freaking awesome!

utokia February 4, 2015 - 8:09 am

Thank you Carla, I am so happy you love it … this is one of my most popular recipes :O)


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