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Fresh Greek Chicken Pita Pockets Recipe with Easy Tangy Cucumber Salad

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A quick and easy Greek-inspired recipe featuring juicy marinated grilled chicken stuffed in warm whole wheat pita pockets with a refreshing tangy cucumber salad.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • Juice of 1 lemon (about 2 tablespoons)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • 1 large English cucumber, thinly sliced
  • ¼ cup (60 ml) plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 small garlic clove, minced
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt and black pepper, to taste
  • 4–6 whole wheat pita pockets
  • Optional: crumbled feta cheese
  • Optional: thinly sliced red onion or cherry tomatoes

Instructions

  1. In a medium bowl, combine olive oil, minced garlic, dried oregano, lemon juice, salt, pepper, and smoked paprika if using. Add the thinly sliced chicken breasts and toss until all pieces are well coated. Cover and let it rest at room temperature for 20 minutes.
  2. While the chicken marinates, slice the cucumber thinly. In a separate bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, and dill. Season with salt and pepper to taste. Toss the cucumber slices in the dressing until evenly coated. Cover and refrigerate.
  3. Heat a grill pan or skillet over medium-high heat until hot. Add the marinated chicken slices in a single layer and cook for about 4-5 minutes per side until nicely charred and cooked through (internal temperature 165°F / 74°C). Remove chicken and let rest.
  4. Warm the pita pockets in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 2-3 minutes until soft and pliable.
  5. Cut each pita pocket in half to create pockets. Stuff each with grilled chicken, then spoon in the tangy cucumber salad. Add crumbled feta or sliced red onion if desired. Serve immediately.

Notes

Marinate chicken for at least 20 minutes for best flavor; up to 2 hours in fridge for deeper taste. Use thin chicken slices for even cooking. Avoid overcrowding pan to get good sear. Warm pita pockets before stuffing to keep them soft. To prevent watery cucumber salad, salt cucumber slices and drain excess moisture before mixing dressing.

Nutrition

Keywords: Greek chicken pita, chicken pita pockets, cucumber salad, quick dinner, healthy Greek recipe, grilled chicken, pita sandwich

Find it online: https://fuzzyforker.com/fresh-greek-chicken-pita-pockets-recipe-with-easy-tangy-cucumber-salad/