Chicken pitas with avo and dill-yoghurt sauce

Market-style food made at home. Succulent dill-flavoured chicken breasts with salad ingredients and yoghurt seasoned with cucumber, dill and fresh avocado is an easy summer meal.

Serves 4 – 6


  • 45 ml (3 tbsp) Westfalia Plain Avocado Oil
  • 30 ml (2 tbsp) Westfalia Lemon-Flavoured Avocado Oil
  • 1 clove of garlic, crushed
  • 60 ml (¼ cup) chopped fresh dill
  • 30 ml (2 tbsp) chopped fresh origanum
  • 4 chicken breast fillets
  • salt and pepper to taste
  • 200 ml plain yoghurt
  • ¼ cucumber, grated
  • 1 medium avocado, cubed
  • 4 pitas, halved, cut open and toasted
  • 1 ripe tomato, cubed
  • handful lettuce leaves
  • 4-5 gherkins, sliced or 60 ml (¼ cup) capers


  1. Mix avocado oils, garlic, 30 ml (2 tbsp) of the dill and the origanum. Pour over chicken fillets and marinate for 45 minutes.
  2. Season chicken to taste and fry over a medium heat in some of the marinade until golden brown on both sides. Reduce the heat, add a little more marinade and cover with a lid. Simmer for 5-7 minutes or until just cooked, but not dry. Slice chicken.
  3. Just before serving, mix yoghurt with remaining dill, cucumber and avocado and season to taste.
  4. Spoon yoghurt sauce into pitas. Divide chicken and remaining ingredients between the 4 pitas and add extra yoghurt sauce. Serve immediately.

Kitchen tips

  1. Serve the same ingredients in burger rolls, but keep chicken fillets whole for delicious chicken burgers. It is also great in a wrap.
  2. Add extra avocado to the pita, if preferred.

Posted in Mains.