Mediterranean Bliss: Greek Chicken Pita Pockets

$- 2 boneless, skinless chicken breasts - 1 tablespoon extra virgin olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Sea salt and black pepper to taste - 4 whole wheat pita breads - 1 cup tzatziki sauce - 1 cup cherry tomatoes, halved - 1 medium cucumber, diced - 1/2 red onion, thinly sliced - 1 cup mixed greens - Crumbled feta cheese (optional) - Fresh parsley for garnish You need fresh ingredients for the best taste. Start with two boneless, skinless chicken breasts. They cook quickly and stay juicy. Add one tablespoon of extra virgin olive oil to keep the chicken moist. Next, season the chicken. Use two teaspoons of dried oregano for that classic Greek flavor. Garlic powder adds depth, so include one teaspoon. Smoked paprika gives a nice touch, so don’t skip it. Finally, add sea salt and black pepper to taste. This marinade brings out the best in your chicken. For the pita and filling, grab four whole wheat pita breads. They add fiber and make your meal hearty. You will need one cup of tzatziki sauce, which gives a creamy, cool element. Add one cup of cherry tomatoes, halved. They offer sweetness and color. One medium cucumber, diced, adds crunch. Slice half a red onion thinly for a bit of sharpness. Don’t forget one cup of mixed greens. This adds freshness and makes your pita filling lively. If you like, sprinkle crumbled feta cheese on top for extra flavor. Finally, use fresh parsley to garnish. It brings a pop of color and brightness to your dish. With these ingredients, you can create a savory and satisfying meal that feels like a trip to Greece. {{ingredient_image_2}} To start, marinate the chicken. This adds flavor and keeps it moist. In a bowl, mix 1 tablespoon of olive oil, 2 teaspoons of oregano, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, sea salt, and black pepper. Add the chicken breasts to this mix. Coat them well. Let the chicken marinate for about 15 minutes. This time helps the spices soak in. Preheat your grill or grill pan to medium-high heat. This is the ideal temperature to get a nice char on the chicken. Grill for 6-7 minutes on each side. Check that the internal temperature hits 165°F (75°C). This shows it is cooked through. Once done, let the chicken rest for a few minutes. This helps keep it juicy. Then, slice the chicken into strips. Thin slices make it easier to fill your pitas. Next, warm the pita breads. Place them on the grill for 1-2 minutes per side. They should be slightly crispy but still soft. Now, spread tzatziki sauce inside each warm pita. This creamy base adds great flavor. Layer the fillings next. Start with mixed greens, then add the sliced chicken, halved cherry tomatoes, diced cucumber, and red onion. If you like, sprinkle crumbled feta on top. Finish by adding chopped parsley for a fresh touch. Serve these delicious pita pockets warm for the best taste! For a tasty twist, consider adding spices like cumin or coriander. These spices add warmth and depth. You can also try marinating the chicken in yogurt for a few hours. This method makes the chicken tender and juicy. Mixing lemon juice with herbs gives a fresh flavor, too. If you lack a grill, you can still enjoy this dish. Use a grill pan on your stove. Preheat it over medium heat. Cook the chicken until it’s golden brown. You can also bake the chicken in the oven. Set it to 400°F (200°C) and cook for about 20 minutes. Always ensure the chicken reaches 165°F (75°C) for safety. To keep your pita from getting soggy, warm it just before serving. You can place it on the grill for 1-2 minutes. This makes it crispy and easy to fold. Avoid adding too much sauce inside the pita. Layer the fillings carefully, starting with greens. This helps keep everything neat and tasty. Pro Tips Marination Time: Allow the chicken to marinate for at least 15 minutes, but if time permits, marinating for a few hours or overnight will enhance the flavors even more. Grill Temperature: Make sure your grill is preheated to medium-high heat for a perfect sear. This helps lock in the juices and gives the chicken a delightful char. Pita Warming: Warm the pita breads just before serving to keep them soft and pliable. This makes it easier to fill and enjoy without tearing. Serving Fresh: Serve the pita pockets immediately after assembling to maintain the freshness of the vegetables and the warmth of the chicken. {{image_4}} You can swap chicken for turkey or beef. Turkey works well and has a lighter taste. Beef adds a rich flavor. Both options cook similarly to chicken. For a vegetarian twist, try grilled halloumi or chickpeas. Halloumi gives a nice texture, while chickpeas offer protein and fiber. Both make the pita pockets filling and tasty. You can add olives or bell peppers for a twist. Olives bring a briny flavor, and bell peppers add sweetness. Feel free to mix and match. If you want a creative tzatziki, try adding avocado or herbs like dill. Each option gives a unique flavor to your pita. Pair your pita pockets with a Greek salad or roasted veggies. A Greek salad adds freshness and crunch. Roasted veggies provide warmth and depth. You can also try other sauces like hummus or spicy harissa. These sauces can elevate your meal with new flavors. To store filled pita pockets, wrap them tightly in plastic wrap or foil. Place them in an airtight container to keep them fresh. This method helps prevent sogginess and keeps your meal tasty. You can store them in the fridge for up to three days. After that, the veggies may lose their crispness. When you want to reheat your pita pockets, avoid the microwave if possible. The microwave can make the pita soggy. Instead, use an oven or grill. Preheat your oven to 350°F (175°C). Wrap the pita in foil and heat for about 10 minutes. This keeps the inside warm and the pita crispy. To freeze pita pockets, assemble them without fresh veggies or sauces. Wrap each pocket in plastic wrap tightly. Place them in a freezer bag or container. They can last in the freezer for up to three months. To thaw, place them in the fridge overnight. For reheating, follow the oven method above for the best results. Yes, you can easily make tzatziki at home. Here’s a quick recipe: - 1 cup plain Greek yogurt - 1/2 medium cucumber, grated and drained - 1-2 cloves garlic, minced - 1 tablespoon fresh lemon juice - 1 tablespoon extra virgin olive oil - Salt and pepper to taste Mix all ingredients in a bowl. Chill for 30 minutes for best flavor. This sauce adds a fresh kick to your Greek chicken pita pockets. Check the chicken for doneness in two ways: - Look for a golden brown color on the outside. - Use a meat thermometer. The internal temperature should reach 165°F (75°C). If you cut into the chicken, the juices should run clear. These signs help ensure safety and great taste. If you lack whole wheat pita, try these options: - Regular pita bread - Flatbreads or wraps - Tortillas for a twist These alternatives still hold your fillings well and taste great with the chicken. Yes, this recipe is perfect for meal prep. Here are some tips: - Cook the chicken and store it in the fridge for up to four days. - Prepare tzatziki and store it separately to keep it fresh. - Assemble the pita pockets just before eating. This keeps the pita from getting soggy and maintains flavor. This blog post covered how to create delicious chicken pita pockets. You learned about key ingredients, step-by-step grilling techniques, and effective ways to assemble your meal. I also shared tips on variations, storage, and useful FAQs. With the right techniques, you can enjoy tasty, healthy meals easily. So grab your ingredients, fire up the grill, and get started on these flavorful pitas today! Your kitchen adventure awaits.$

Mediterranean Bliss: Greek Chicken Pita Pockets

A delicious and healthy Greek-inspired dish featuring grilled chicken, fresh vegetables, and tzatziki sauce wrapped in whole wheat pita.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 350 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
1 tablespoon extra virgin olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon smoked paprika
to taste sea salt and freshly ground black pepper
4 pieces whole wheat pita breads
1 cup tzatziki sauce
1 cup cherry tomatoes, halved
1 medium cucumber, diced
0.5 medium red onion, thinly sliced
1 cup mixed greens
to taste crumbled feta cheese (optional)
for garnish fresh parsley, chopped

Instructions

Begin by preheating your grill pan or outdoor grill to medium-high heat.
In a medium bowl, combine the olive oil, dried oregano, garlic powder, smoked paprika, sea salt, and black pepper to create a flavorful marinade.
Add the chicken breasts to the bowl, coating them well with the spice mixture. Allow the chicken to marinate for about 15 minutes.
Once marinated, grill the chicken for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). After grilling, remove it from the heat and let it rest for a few minutes. Slice the chicken into strips.
While the chicken rests, warm the pita breads on the grill for about 1-2 minutes on each side.
Take each warm pita pocket and spread a generous amount of tzatziki sauce on the interior.
Next, layer each pita with a handful of mixed greens, followed by the sliced grilled chicken, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
For an extra burst of flavor, you can sprinkle crumbled feta cheese over the top of the filling if desired.
Finish by garnishing with the chopped fresh parsley.
Serve the pita pockets immediately while they are warm.

Notes

Feel free to customize the vegetables and toppings to your liking.

Keyword chicken, Greek, grilled, healthy, pita