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- 2 boneless, skinless chicken breasts - 4 whole wheat pita pockets - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1 cup romaine lettuce, chopped - 1/2 cup Greek yogurt - 1/4 cup feta cheese, crumbled - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Fresh dill for garnish - Extra lemon juice When I make Greek Chicken Pita Pockets, I focus on fresh, high-quality ingredients. The chicken provides protein, while the veggies add crunch and flavor. Whole wheat pita pockets are healthy and filling. Greek yogurt and feta cheese bring a creamy, tangy touch that ties everything together. The marinade is simple but essential. I love using olive oil, oregano, garlic powder, and paprika. These spices enhance the chicken’s taste and keep it juicy. Adding salt and pepper is key to bringing out all the flavors. For garnishes, fresh dill adds a nice touch. A squeeze of lemon juice brightens the dish and enhances the taste. This meal is not only quick to prepare, but it also bursts with flavor. You'll enjoy every bite! {{ingredient_image_1}} To start, we need to marinate the chicken. This step adds a lot of flavor. - In a bowl, mix together: - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste Make sure to blend these ingredients well. - Next, coat the chicken breasts in this marinade. Let the chicken sit for at least 30 minutes. If you have more time, letting it marinate for 2 hours makes it even tastier. Now, it’s time to cook the chicken. - Preheat your grill or grill pan over medium-high heat. This helps the chicken cook evenly. - Cook the marinated chicken for about 6-7 minutes on each side. Use a meat thermometer to check that the chicken reaches 165°F (75°C). Once cooked, remove it from the heat and let it rest for a few minutes. This keeps the chicken juicy. While the chicken rests, we can prepare the filling. - In a large bowl, combine: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced - 1 cup romaine lettuce, chopped - 1/4 cup feta cheese, crumbled Toss these fresh veggies gently to mix them. - Slice the cooked chicken into strips and add it to the bowl. Drizzle with 2 tablespoons of fresh lemon juice. You can add more salt and pepper if you like. Mix everything well. The last step is assembling the pita pockets. - Warm the pita pockets in the oven for about 5 minutes, or until soft. This makes them easier to fill. - Carefully open each pita pocket and fill it with the chicken and vegetable mix. Top it with a dollop of Greek yogurt and garnish with fresh dill if you want. Enjoy your tasty Greek Chicken Pita Pockets! - Recommended marinating time: I suggest marinating the chicken for at least 30 minutes. For more flavor, let it sit for up to 2 hours. - Alternative marinade options: If you want to mix it up, try using yogurt as a base. You can also add lemon zest or herbs like thyme for a fresh twist. - Ensuring the chicken is cooked through: Use a meat thermometer to check the chicken. It should reach 165°F (75°C) inside. This keeps it safe and juicy. - Best practices for grilling chicken: Preheat your grill or pan to medium-high heat. This helps get nice grill marks and keeps the chicken from sticking. - How to properly fill pita pockets: Open each pita gently. Fill them with chicken and veggies, but don’t overstuff. This helps prevent spills. - Serving suggestions: Serve with a side of extra lemon wedges or a simple salad. This adds freshness and color to your plate. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours. This enhances the flavor and tenderness of the meat. Perfectly Cooked Chicken: Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Warm Pita for Softness: Warm the pita pockets in the oven just before serving to make them soft and pliable, making it easier to fill them. Fresh Ingredients Matter: Use fresh, high-quality vegetables and herbs for the best taste and nutritional value in your pita pockets. {{image_2}} You can easily swap chicken for chickpeas or grilled vegetables. Chickpeas add protein and fiber. Simply toss canned chickpeas with olive oil, lemon juice, and spices. For grilled veggies, try zucchini, bell peppers, or eggplant. Grill them until soft and charred. To change up the taste, add different spices or herbs. Try cumin or coriander for warmth. Fresh herbs like parsley or mint can brighten flavors. You can also use flavored Greek yogurt. Add herbs or garlic to plain yogurt for a tasty twist. Serve your Greek chicken as a salad instead of in pita pockets. Use the same filling and toss it with greens. You can also serve pita pockets with sides. Try hummus, tzatziki, or a fresh Greek salad. These pair well and add extra flavor. To keep your Greek Chicken Pita Pockets fresh, store them properly. First, remove the filling from the pita. This helps prevent the bread from getting soggy. Place the chicken and vegetables in an airtight container. You can store them in the fridge for up to three days. For the pitas, wrap them in foil or plastic wrap. They can last about two days in the fridge. When it's time to enjoy your leftovers, reheat the chicken and veggies carefully. The best way is in a skillet over medium heat. Stir them for about five to seven minutes until they are warm. You can also use the microwave. Heat in 30-second intervals until warm. Don't forget to check the chicken's temperature. It should be at least 165°F (75°C) to be safe to eat. If you want to save your Greek Chicken Pita Pockets for later, freezing is a great option. You can freeze the cooked chicken and filling separately. Place them in freezer-safe containers or bags. They can stay fresh for up to three months. When you are ready to eat, thaw them in the fridge overnight. Then, reheat as mentioned above. Enjoy your tasty meal whenever you want! Cooking the chicken takes about 12 to 14 minutes. You need to grill it for 6 to 7 minutes on each side. Make sure the internal temperature reaches 165°F (75°C). This ensures it is safe to eat and juicy. Yes, you can use chicken thighs or even ground chicken. Chicken thighs are more tender and juicy. If you prefer, you can also use shredded chicken from a rotisserie bird. Adjust cooking times if needed. If you need a substitute for Greek yogurt, try sour cream or a dairy-free yogurt. These options work well in taste and texture. You can also use tzatziki sauce for a twist in flavor. In this blog post, we explored how to make delicious Greek chicken pita pockets. You learned about key ingredients, step-by-step instructions, and useful tips for success. We also covered tasty variations and storage options. Greek chicken pita pockets are not only easy to prepare, but they also offer great flavors. Try these tips and enjoy a healthy meal that delights. Your kitchen will be filled with fresh tastes!

Greek Chicken Pita Pockets

Fresh and flavorful pita pockets filled with marinated chicken and vegetables.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Main Course
Cuisine Greek
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 4 pieces whole wheat pita pockets
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced
  • 1 2 red onion, thinly sliced
  • 1 cup romaine lettuce, chopped
  • 1 2 Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 4 feta cheese, crumbled
  • optional Fresh dill for garnish

Instructions
 

  • Start by marinating the chicken: In a bowl, mix olive oil, oregano, garlic powder, paprika, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes (or up to 2 hours for more flavor).
  • Preheat your grill or grill pan over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes.
  • While the chicken is resting, prepare the filling: In a large bowl, combine the cherry tomatoes, cucumber, red onion, romaine lettuce, and feta cheese. Toss gently to mix.
  • Slice the cooked chicken into strips, then add to the vegetable mixture. Drizzle with lemon juice and season with additional salt and pepper if needed. Toss everything together until well combined.
  • Warm the pita pockets in the oven for about 5 minutes, or until soft.
  • Carefully open each pita pocket and fill with the chicken and vegetable mixture. Top with a dollop of Greek yogurt and garnish with fresh dill if desired.
  • Serve immediately and enjoy your fresh and flavorful Greek Chicken Pita Pockets!

Notes

Let the chicken marinate for longer for more flavor.
Keyword chicken, easy, Greek, healthy, pita