Zesty Greek Chicken Pita Pockets -

There’s something incredibly comforting about the aroma of grilled chicken wafting through the kitchen, mingling with hints of lemon and fresh herbs. It takes me back to those sun-kissed summer days spent in my grandmother’s garden, where she would whip up the most delightful Mediterranean dishes, often using the fresh produce she grew herself. One recipe that always stood out, both for its vibrant flavors and simple preparation, was her Greek chicken pita pockets. Today, I’m excited to share my take on this classic dish—the Zesty Greek Chicken Pita Pockets. Packed with flavor and freshness, these pita pockets are perfect for a quick lunch or a lively dinner. Let’s dive into this delicious recipe!

Zesty Greek Chicken Pita Pockets

Transport your taste buds to the Mediterranean with these Zesty Greek Chicken Pita Pockets! Marinated tender chicken meets creamy tzatziki for a meal bursting with flavor. Easy to prepare and packed with wholesome ingredients, these pita pockets are perfect for a quick lunch or dinner. Add fresh vegetables, crumbled feta, and a sprinkle of parsley for a delightful finishing touch. Dive into this delicious recipe that captures the essence of Greek cuisine and enjoys every bite!

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Ingredients

2 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

4 whole wheat pita pockets

1 cup creamy Greek yogurt

1 tablespoon fresh dill, finely chopped

1 cucumber, diced into small cubes

1 cup cherry tomatoes, halved

1/2 medium red onion, thinly sliced

1/2 cup kalamata olives, pitted and sliced

Feta cheese, crumbled (to taste)

Fresh parsley, chopped, for garnish

Instructions

Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and black pepper. Add the chicken breasts to the marinade and make sure they are evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes; if you have more time, marinating for up to 2 hours will enhance the flavors.

Cook the Chicken: Preheat your grill or stovetop grill pan to medium-high heat. Take the marinated chicken out of the refrigerator and remove it from the marinade, allowing the excess to drip off. Grill the chicken for approximately 6-7 minutes on each side or until it is fully cooked and an internal temperature of 165°F (74°C) is reached. Once cooked, remove from heat and let the chicken rest for about 5 minutes to retain its juices.

Prepare the Tzatziki Sauce: In a small bowl, combine the Greek yogurt, chopped dill, diced cucumber, a pinch of salt, and a squeeze of fresh lemon juice. Stir until all ingredients are well incorporated and set aside to let the flavors meld.

Slice the Chicken: After the resting period, slice the grilled chicken breasts into thin, bite-sized strips, ensuring they are tender and juicy.

Assemble the Pita Pockets: Carefully open each whole wheat pita pocket. Start by spreading a generous amount of the prepared tzatziki sauce inside each pocket. Layer in the sliced chicken strips, followed by the halved cherry tomatoes, thinly sliced red onion, sliced kalamata olives, and crumble feta cheese on top.

Garnish and Serve: Finish off by sprinkling with freshly chopped parsley for an added burst of color and flavor. Serve immediately while the chicken is warm, and enjoy the zesty and vibrant flavors of your Greek chicken pita pockets!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

- Presentation Tips: Serve the pita pockets on a rustic wooden board, garnished with extra cherry tomatoes and cucumber slices on the side. Add a few sprigs of fresh parsley for a colorful touch.