2-3 boneless, skinless chicken breasts, cut into bite-size pieces

⅓ cup extra-virgin olive oil

salt and ground black pepper to taste

¼ cup balsamic vinegar

1-2 tsp thyme (fresh/dried)

1 tsp oregano (fresh/dried)

1-2 cloves grated/finely chopped garlic

1-2 sliced shallots

4-6 whole-wheat pitas

1 – 1½ cups shredded Parmesan cheese

1 – 1½ cups shredded Gruyère cheese

1-2 Tbsp chopped fresh parsley (1 Tbsp dried)

1-2 Tbsp chopped chives (fresh/dried)


  1. Preheat oven to 425°.
  2. In a skillet on stovetop over medium-high heat, brown chicken with 1-2 Tbsp olive oil. Turn chicken when it releases itself from skillet.  Season with salt and pepper while cooking.
  3. In a bowl, mix balsamic vinegar, olive oil, thyme, oregano, garlic, and shallots.  Whisk all together.
  4. Brush mixture from bowl onto each pita with a basting/pastry brush.
  5. When chicken has cooked through, spoon some onto each pita.
  6. Sprinkle cheeses on top of each pita.  Top with chives and/or parsley.
  7. Bake in oven 5-10 minutes or until cheese has melted.  Serves 4-6.


– To maintain longer freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

– Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

– To maintain longer freshness, gently wash and dry basil.  Place in a jar or vase with water, and store in a cool location away from direct sunlight.  Do not refrigerate.

– Simply grate garlic with a zester/grater to make garlic paste.

– Alternate way to make garlic paste: Peel and finely chop garlic, add a pinch or two of salt on top of garlic, and rub garlic repeatedly with sides of knife.

– Rub fingers on stainless steel underneath water to remove garlic smell from hands.

– Mashing/cracking garlic first allows for easier peeling.


Original Ingredient:

Replace With:

balsamic vinegar

  white balsamic vinegar, rice wine vinegar, red wine vinegar,

  white wine vinegar, sherry vinegar, apple cider vinegar,

or any type of vinegar

extra-virgin olive oil (to cook with chicken)

  vegetable oil, butter/margarine, or dairy-free margarine


  basil, marjoram, or savory


  basil or marjoram

garlic cloves

  ⅛ – ¼ tsp garlic powder or ½ tsp minced garlic


  ¼ small onion

boneless skinless chicken breasts

  boneless skinless chicken thighs, pork loin, or extra-firm  tofu

whole-wheat pitas

  any type of pita, gluten-free pita, or flatbread

Parmesan/Gruyère cheeses

  any type of shredded cheese or soy-based cheese


  chervil or cilantro


  green onions

My Story & Cooking Demo of Balsamic Chicken Pita Pizza