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Fresh Loaded Greek Chicken Pita Pockets Recipe with Homemade Tzatziki

Greek chicken pita pockets - featured image
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A quick and easy Mediterranean-inspired meal featuring lemon and oregano marinated chicken, fresh veggies, and creamy homemade tzatziki served in whole wheat pita pockets.

Ingredients

Scale
  • 1.5 pounds chicken breasts, sliced into strips
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup full-fat Greek yogurt
  • 1/2 cucumber (about 100 grams), peeled and grated
  • 1 clove garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 4 large whole wheat pita pockets
  • 1 medium tomato, diced
  • 1 medium cucumber, diced
  • 1/4 cup red onion, thinly sliced (optional)
  • 1 cup romaine lettuce or baby spinach, chopped
  • 1/2 cup feta cheese, crumbled (optional)

Instructions

  1. In a medium bowl, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, minced garlic, oregano, salt, and pepper. Add the sliced chicken breasts and toss well to coat. Cover and refrigerate for at least 15 minutes, or up to 2 hours.
  2. While the chicken marinates, grate the peeled cucumber finely. Place it in a clean kitchen towel or cheesecloth and squeeze to remove as much moisture as possible.
  3. In a bowl, mix the Greek yogurt, grated cucumber, minced garlic, chopped dill, 1 tablespoon lemon juice, olive oil, salt, and pepper. Stir well, taste, and adjust seasoning. Chill in the fridge until ready to serve.
  4. Dice tomatoes and cucumber, thinly slice red onion, and chop lettuce or spinach. Set aside in separate bowls.
  5. Heat a skillet or grill pan over medium-high heat. Add the marinated chicken strips in a single layer. Cook for about 4-5 minutes per side (8-10 minutes total), until browned and cooked through (internal temperature 165°F). Avoid overcrowding the pan.
  6. Wrap pita breads in foil and place in a preheated oven at 350°F for 5 minutes, or toast lightly in a dry skillet for about 30 seconds per side.
  7. Open each pita pocket gently, spread a couple tablespoons of tzatziki inside, add lettuce, then layer with cooked chicken strips, diced tomatoes, cucumbers, red onions, and crumbled feta cheese.
  8. Serve immediately while warm.

Notes

Marinate chicken at least 15 minutes for best flavor. Squeeze cucumber well to avoid watery tzatziki. Warm pita before stuffing for softness. Reheat components separately to avoid soggy pita. Customize with olives, different greens, or spices like smoked paprika or sumac.

Nutrition

Keywords: Greek chicken pita, tzatziki, Mediterranean recipe, quick dinner, healthy chicken pita, homemade tzatziki, easy weeknight meal

Find it online: https://pokirecipes.com/fresh-loaded-greek-chicken-pita-pockets-recipe-with-homemade-tzatziki-easy-and-delicious/