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Greek Chicken Pita Pockets

Greek chicken pita pockets with tzatziki and fresh vegetable toppings on a rustic table.
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A vibrant and convenient weeknight meal featuring tender, marinated chicken tucked into warm pitas with fresh veggies and a cool tzatziki sauce. This recipe delivers restaurant-quality Mediterranean flavors with minimal active prep time, making it a perfect family-friendly dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4-6 pocket-style pitas or flatbreads
  • 1 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 small cucumber, finely diced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz crumbled feta cheese
  • Fresh dill or parsley, chopped, for garnish

Instructions

  1. In a medium bowl, whisk together olive oil, 1/4 cup lemon juice, garlic, oregano, thyme, paprika, salt, and pepper to create the marinade.
  2. Add the cubed chicken to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 30 minutes or up to 2 hours.
  3. While chicken marinates, make the tzatziki by combining Greek yogurt, 1 tablespoon lemon juice, and diced cucumber in a small bowl. Season with a pinch of salt, stir, and refrigerate.
  4. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the marinated chicken in a single layer, cooking for 5-7 minutes until golden brown and cooked through.
  5. Warm the pitas in a dry skillet, oven, or microwave until soft and pliable.
  6. Spread tzatziki inside each pita, then fill with cooked chicken, tomatoes, red onion, olives, and feta cheese. Garnish with fresh herbs and serve.

Notes

For best flavor, marinate chicken for at least 30 minutes. Avoid overcrowding the pan when cooking the chicken to ensure a good sear. Warm pitas before assembling to prevent tearing. Leftover components store well separately for 3-4 days.

Nutrition

Find it online: https://www.stacksipsnack.com/greek-chicken-pita-pockets/