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- 2 boneless, skinless chicken breasts - 4 whole wheat pitas - 1 cup Greek yogurt - 1 tablespoon lemon juice - 1/2 cup feta cheese The main ingredients in this recipe are simple yet full of flavor. Chicken breasts are lean and easy to cook. Whole wheat pitas add a healthy touch. Greek yogurt serves as a creamy base. The lemon juice adds brightness, while feta cheese gives a nice salty kick. - 1 tablespoon olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, thinly sliced Seasonings make the chicken shine. Olive oil helps the spices stick. Dried oregano and garlic powder add classic Greek flavors. Salt and pepper bring everything together. The veggies add color and crunch. Cherry tomatoes, cucumber, and red onion balance the dish well. - 1/4 cup fresh parsley, chopped Fresh parsley rounds out the dish. It adds a pop of green and freshness. You can sprinkle it on top just before serving. This makes the meal even more inviting. Enjoy the mix of flavors in each bite! {{ingredient_image_1}} 1. Preheating the grill or grill pan Start by preheating your grill or grill pan to medium-high heat. This helps cook the chicken evenly and gives it nice grill marks. 2. Marinating the chicken In a small bowl, mix together 1 tablespoon of olive oil, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, and salt and pepper to taste. Coat the chicken breasts with this marinade and let them sit for about 15 minutes. This adds flavor and keeps the chicken juicy. 1. Grilling the chicken Place the marinated chicken on the hot grill. Cook for about 6-8 minutes on each side. Check that the chicken reaches 165°F inside. Once done, remove it from the grill and let it rest for 5 minutes. 2. Preparing the tzatziki sauce While the chicken rests, make the tzatziki sauce. In a small bowl, mix 1 cup of Greek yogurt, 1 tablespoon of lemon juice, and a pinch of salt. Stir well and set it aside. This creamy sauce adds cool flavor to the pitas. 1. Slicing the chicken After resting, slice the grilled chicken into thin strips. This makes it easier to fill the pitas. 2. Filling the pitas with ingredients Warm the pitas on the grill for 1-2 minutes. Open each pita pocket and stuff it with sliced chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, a drizzle of tzatziki sauce, crumbled feta cheese, and chopped parsley. Serve them right away for a fresh and tasty meal. To ensure the chicken is cooked properly, use a meat thermometer. The ideal internal temperature is 165°F (75°C). Insert the thermometer into the thickest part of the chicken. This helps avoid dry chicken and keeps it juicy. For the best grill marks, preheat your grill or grill pan. A hot grill creates nice sear lines. After placing the chicken on the grill, avoid moving it for at least three minutes. Then, flip it to get those perfect lines. To enhance your tzatziki sauce, add minced garlic or fresh dill. Garlic adds a nice kick, while dill gives a fresh flavor. Both options can elevate your dish. If you want a different taste, try Greek yogurt alternatives. You can use plain yogurt or even sour cream. Each option gives a unique flavor to the sauce. Pair your Greek Chicken Stuffed Pitas with a fresh salad. A simple cucumber and tomato salad works great. You can also serve it with roasted veggies for a hearty side. For drinks, I recommend a light white wine or sparkling water with lemon. These beverages complement the flavors and keep your meal refreshing. Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 30 minutes for a deeper flavor infusion. Perfectly Grilled Chicken: Use a meat thermometer to ensure your chicken is cooked to the perfect internal temperature of 165°F (75°C). Fresh Ingredients: Use ripe, in-season tomatoes and cucumbers for the best flavor and texture in your stuffed pitas. Customize Your Toppings: Feel free to add other toppings like olives, bell peppers, or avocado for a personalized twist on this recipe. {{image_2}} You can switch the chicken for turkey or tofu. Turkey has a mild taste and cooks well on the grill. Tofu is a great choice for those wanting a plant-based option. Just press and marinate it like chicken. You can grill or bake both options. Grilling adds nice char and flavor. Baking is easy and keeps the meat juicy. For a vegetarian twist, use grilled vegetables and halloumi. Zucchini, bell peppers, and eggplant work great. Halloumi adds a salty, creamy taste. You can also try different dressings or sauces. Tahini or spicy yogurt can make the dish exciting. These alternatives keep the meal fresh and tasty. Want a kick? Add jalapeños or use spicy yogurt. You can slice jalapeños and mix them in. Spicy yogurt can be made by mixing plain yogurt with spices. Don't forget to experiment with herbs, too. Fresh dill or mint can elevate the flavors. These adjustments make your stuffed pitas unique and fun. To store leftovers in the fridge, place the stuffed pitas in an airtight container. Make sure they cool down first. Store them for up to three days. For best results, eat them within two days. When reheating, take out the filling. Warm the pitas separately in a pan or microwave. This keeps them soft. Heat the filling in the microwave or on the stove until hot. This method helps keep the flavors fresh. Freezing stuffed pitas is easy. Wrap each pita tightly in plastic wrap. Then, place them in a freezer bag. They can last up to three months in the freezer. When you want to eat them, take the pitas out and let them thaw overnight in the fridge. Reheat them in the oven or skillet for the best texture. Avoid the microwave, as it can make them soggy. The chicken and pitas will last in the fridge for about three days. After that, they may spoil. Watch for signs like a bad smell or a change in color. If the chicken looks slimy or the pitas feel hard, it’s time to throw them out. Always use your best judgment to ensure food safety. To keep your chicken juicy, marinate it well. I use a mix of olive oil, oregano, garlic powder, salt, and pepper. Let the chicken sit in the marinade for 15 minutes. This helps the flavors soak in. When grilling, cook it at medium-high heat for 6-8 minutes on each side. Check that the internal temperature hits 165°F (75°C). After grilling, let the chicken rest for 5 minutes. This step allows the juices to settle, making each bite tender. Yes, you can prepare Greek Chicken Stuffed Pitas ahead of time. Cook the chicken and let it cool before storing it in the fridge. You can also make the tzatziki sauce the day before. Store it in an airtight container. For the pitas, keep them separate until you’re ready to serve. This way, they won’t get soggy. When it's time to eat, warm the pitas and assemble your meal. Greek Chicken Stuffed Pitas pair well with many side dishes. Consider a fresh Greek salad with cucumbers, tomatoes, and olives. You could also serve roasted vegetables, like zucchini and bell peppers, for added flavor. For a nice crunch, try serving with potato wedges or oven-baked fries. A light lemon or herb dressing can brighten up the meal, making it even more enjoyable. In this article, we explored the key ingredients for Greek chicken stuffed pitas, like chicken and whole wheat pitas. We also covered cooking steps, seasoning tips, and tasty variations. By trying these recipes and tips, you can create a delicious meal that suits your taste. Keep it simple, enjoy the process, and share the flavors with family and friends. Happy cooking!

Greek Chicken Stuffed Pitas

Delicious pitas filled with grilled chicken, fresh vegetables, and tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 whole whole wheat pitas
  • 1 cup cherry tomatoes, halved
  • 1 piece cucumber, diced
  • 1 2 red onion, thinly sliced
  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 4 fresh parsley, chopped
  • 1 2 feta cheese, crumbled

Instructions
 

  • Preheat your grill or grill pan over medium-high heat.
  • In a small bowl, mix olive oil, dried oregano, garlic powder, salt, and pepper to create a marinade.
  • Coat the chicken breasts with the marinade and let them sit for 15 minutes at room temperature.
  • Grill the chicken for about 6-8 minutes on each side or until fully cooked, with an internal temperature of 165°F (75°C). Remove from grill and let rest for 5 minutes.
  • While the chicken is resting, prepare the tzatziki sauce by combining Greek yogurt, lemon juice, and a pinch of salt in a small bowl. Stir well and set aside.
  • Slice the grilled chicken into thin strips.
  • Warm the pitas in the grill for 1-2 minutes until heated through.
  • Assemble the stuffed pitas: open each pita pocket and fill them with sliced chicken, cherry tomatoes, cucumber, red onion, some tzatziki sauce, and sprinkle with feta cheese and chopped parsley.
  • Serve immediately, with extra tzatziki on the side if desired.

Notes

Serve with extra tzatziki on the side if desired.
Keyword chicken, Greek, pitas, stuffed