Chicken Pitas

This chicken pitas recipe features juicy, seasoned chicken paired with crisp vegetables and a creamy yogurt sauce, all tucked into warm pita bread. A quick and flavorful Mediterranean-inspired meal perfect for busy weeknights.

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Course: Dinner

Cuisine: Mediterranean

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: pitas

Calories: 420kcal

Author: Chloe White

Cost: $6

Equipment

skillet
Mixing bowls
knife and cutting board
Measuring cups and spoons
Spoon or spatula

Ingredients

1 lb boneless skinless chicken breasts
2 tbsp olive oil
2 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 lemon, juiced
4 whole wheat pita pockets
1 cup cucumber, diced
1 cup tomatoes, diced
1/2 red onion, thinly sliced
1 cup shredded lettuce
1/2 cup feta cheese, crumbled (optional)
1 cup plain Greek yogurt
2 tbsp fresh dill, chopped
1 clove garlic, minced
1 tbsp lemon juice (for sauce)
salt and pepper to taste

Instructions

Combine olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and lemon juice in a bowl.
Cut chicken into strips and toss with marinade. Let sit for at least 10 minutes.
Heat a skillet over medium-high heat and cook chicken for 6–8 minutes until fully cooked.
Remove chicken from heat and let rest for 5 minutes.
Mix yogurt, dill, garlic, lemon juice, salt, and pepper to make sauce.
Warm pita bread briefly until soft.
Spread yogurt sauce inside each pita.
Add lettuce, cucumber, tomatoes, and red onion.
Add cooked chicken evenly among pitas.
Top with feta cheese and extra sauce, then serve.

Notes

Marinate chicken at least 10–15 minutes for best flavor. Warm pitas before assembling for better texture. Store components separately for meal prep up to 3 days. Add sauce just before serving.

Nutrition