Greek Chicken Stuffed Pitas

$To make Greek chicken stuffed pitas, you'll need some tasty ingredients. Here’s a list: - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste - 4 whole wheat pitas - 1 cup cherry tomatoes, halved - 1 cucumber, diced - ½ red onion, thinly sliced - ½ cup feta cheese, crumbled - 1 cup plain Greek yogurt - 2 tablespoons lemon juice - Fresh parsley for garnish These ingredients create a fresh and flavorful meal. The chicken brings protein, while the veggies add crunch. Feta cheese gives each bite a salty kick, and the yogurt adds creaminess. For this recipe, boneless, skinless chicken breasts work best. They are easy to cook and season. Their mild flavor lets the spices shine through. You can also use chicken thighs if you prefer a juicier cut. Just remember to adjust the cooking time since thighs take longer to cook. Feel free to add your twist to the stuffed pitas. Here are some ideas: - Sliced olives for extra flavor - Bell peppers for more crunch - Spinach or arugula for added greens - Hummus instead of yogurt for a different spread These options let you personalize your meal. You can experiment and find what you enjoy most. {{ingredient_image_1}} To start, grab a bowl. Add 1 tablespoon of olive oil. Then, mix in 2 teaspoons of dried oregano and 1 teaspoon of garlic powder. Season this mix with salt and pepper to taste. This marinade packs in flavor and helps keep the chicken juicy. Rub the marinade all over 2 boneless, skinless chicken breasts. Make sure every bit of the chicken is coated. Let it sit for a few minutes to soak up the flavors. Next, preheat your grill or grill pan over medium-high heat. It should be hot, but not smoking. Place the marinated chicken on the grill. Grill each side for 6-7 minutes. The chicken is done when the juices run clear. Use a meat thermometer if you have one. The internal temperature should reach 165°F. After grilling, remove the chicken and let it rest for a few minutes. This step helps keep the juices inside. Now it’s time to assemble the pitas. First, warm the 4 whole wheat pitas in a skillet or microwave for about 10 seconds. This makes them soft and easy to fill. Open each pita pocket gently. Fill them with sliced grilled chicken. Then add cherry tomatoes, cucumber, and thinly sliced red onion. Don’t forget the feta cheese; sprinkle about ½ cup inside each pita. Finally, drizzle the quick tzatziki sauce made from Greek yogurt and lemon juice over the top. Garnish with fresh parsley for a bright touch. Serve right away with lemon wedges on the side for extra zing. To keep your chicken juicy, start with a good marinade. I mix olive oil, oregano, garlic powder, salt, and pepper. This blend adds flavor and moisture. Grill the chicken on medium-high heat for 6-7 minutes per side. When the chicken is done, let it rest for a few minutes. This resting time allows the juices to settle back in. Slicing it too soon can make it dry. For warm pitas, I recommend using a skillet or microwave. Heat them in a skillet on low for about 10 seconds. If using a microwave, wrap them in a damp paper towel. Heat for about 10 seconds as well. You want them soft and easy to fold. Don’t overheat, or they can become tough. To make the meal complete, serve the stuffed pitas with sides. A fresh Greek salad pairs well with these pitas. You can also add extra tzatziki sauce for dipping. For a fun twist, include some roasted veggies on the side. Fresh lemon wedges enhance the flavors, too. They add brightness and zing to each bite. Pro Tips Marinate for More Flavor: Allow the chicken to marinate in the olive oil and spice mixture for at least 30 minutes, or up to 2 hours, before grilling to enhance the flavor. Choose Fresh Ingredients: Use fresh vegetables and herbs for the filling to elevate the taste and texture of your pitas. Customize the Tzatziki: Add grated cucumber or minced garlic to your tzatziki sauce for an extra burst of flavor. Serve with a Side: Pair the stuffed pitas with a simple Greek salad or roasted vegetables for a complete meal. {{image_2}} You can easily add heat to your Greek chicken stuffed pitas. Start by mixing 1-2 teaspoons of cayenne pepper or red pepper flakes into the marinade. This simple change gives your chicken a spicy kick. Grilling the chicken with these spices will make each bite deliciously bold. You can also add sliced jalapeños inside the pita for extra heat. This spicy twist will impress anyone who loves a flavorful dish. If you want a meat-free option, you can use grilled vegetables instead of chicken. Try bell peppers, zucchini, and eggplant. Toss these veggies in the same marinade and grill them until tender. This vegetarian version keeps the flavors of Greek cooking while being lighter. You can also use falafel for a protein boost. Just fill your pitas with grilled veggies, feta, and tzatziki for a satisfying meal. Sauces can make your Greek chicken stuffed pitas even better. Tzatziki is classic, but you can try hummus for a creamy touch. A spicy harissa sauce adds a unique flavor and heat. For a tangy kick, use a lemon tahini dressing. Each sauce offers a new taste experience. Feel free to mix and match sauces based on your mood or guests. The right sauce makes each bite exciting and fresh. To store leftover stuffed pitas, start by letting them cool. Place them in an airtight container. This helps keep them fresh and tasty. You can also wrap each pita in plastic wrap for extra protection. Make sure to store them in the fridge. They should stay good for about 2 to 3 days. If you want to freeze your stuffed pitas, wrap each one tightly in plastic wrap. Then place them in a freezer bag. This helps to avoid freezer burn. When you’re ready to eat, take a pita out and let it thaw in the fridge overnight. To reheat, simply warm it in a skillet or microwave for about 10-15 seconds. This keeps the pita soft and the filling warm. The ingredients have different shelf lives. Here’s a quick look: - Chicken breasts: Fresh chicken lasts 1-2 days in the fridge. Cooked chicken stays good for about 3-4 days. - Whole wheat pitas: These can last up to a week in the pantry or a month in the freezer. - Cherry tomatoes: Fresh tomatoes stay good for about a week in the fridge. - Cucumber: A cucumber lasts about 5-7 days in the fridge. - Feta cheese: Unopened feta can last several months. Once opened, it’s best to use it within a week or two. - Greek yogurt: This can last 1-3 weeks past the sell-by date if unopened. Once opened, it lasts about 5-7 days. By following these tips, you can enjoy Greek chicken stuffed pitas for days! Yes, you can prepare Greek Chicken Stuffed Pitas ahead of time. Cook the chicken and let it cool. Slice it and store it in the fridge. You can also make the tzatziki sauce in advance. Just keep it in an airtight container. When you are ready to eat, warm the pitas and fill them with the chicken and toppings. This makes meal prep easy and quick! There are many tasty sides you can enjoy with Greek Chicken Stuffed Pitas. Here are some ideas: - Greek salad: Crispy cucumbers, juicy tomatoes, and olives. - Chips: Pita chips or veggie chips for crunch. - Roasted vegetables: Zucchini or bell peppers add color and taste. - Fruit salad: A light and sweet mix to balance the meal. These sides make your meal more fun and filling! Making Greek Chicken Stuffed Pitas healthier is easy. Here are some tips: - Choose whole wheat pitas: They have more fiber than regular pitas. - Add more veggies: Include spinach, bell peppers, or shredded carrots. - Use low-fat yogurt: This keeps the tzatziki creamy but lighter. - Limit feta cheese: Use just a sprinkle to cut down on fat and calories. These changes keep the dish flavorful while boosting its health benefits! Greek chicken stuffed pitas are easy and tasty. We covered key ingredients, like chicken and sauces, and shared helpful tips for grilling. You now know how to keep the chicken juicy and how to store leftovers. Feel free to get creative with variations, such as spicy options or vegetarian styles. This dish offers endless possibilities. Enjoy making it your own!$

Delicious grilled chicken stuffed in whole wheat pitas with fresh vegetables and tzatziki sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Greek

Servings 4

Ingredients

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

Instructions

Preheat your grill or grill pan over medium-high heat.
In a bowl, mix olive oil, oregano, garlic powder, salt, and pepper. Rub this mixture all over the chicken breasts.
Grill the chicken for 6-7 minutes on each side or until cooked through and juices run clear. Remove from the grill and let it rest for a few minutes.
While the chicken is resting, prepare a quick tzatziki sauce by combining Greek yogurt, lemon juice, and a pinch of salt in a small bowl.
Slice the grilled chicken into thin strips.
Carefully warm the pita breads in a skillet or microwave for about 10 seconds until soft and pliable.
To assemble, open each pita pocket and fill with slices of grilled chicken, followed by cherry tomatoes, cucumber, red onion, and a generous sprinkle of feta cheese.
Drizzle the tzatziki sauce over the stuffed pitas and garnish with fresh parsley.
Serve immediately with extra lemon wedges on the side for drizzling.

Notes

Serve with extra lemon wedges for drizzling.

Keyword chicken, Greek, pita, stuffed