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Lemon-Garlic Chicken Pitas with Feta Tzatziki served on a plate

Lemon-Garlic Chicken Pitas

A quick and delicious meal featuring zesty lemon-garlic chicken, creamy feta tzatziki, and roasted bell peppers, all stuffed in warm pita bread.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 large lemons, juiced For zesty flavor
  • 4 cloves minced garlic
  • Salt and pepper to taste
  • 1 teaspoon dried oregano For herbal goodness
For the Feta Tzatziki Sauce
  • 1 cup Greek yogurt The creamier the better
  • ½ cup crumbled feta cheese
  • 1 large cucumber, grated Remove excess water by squeezing it out
  • 1 tablespoon fresh dill Or 1 teaspoon dried dill
  • 1 tablespoon olive oil
  • Salt and pepper to taste
For Assembly
  • 4 pieces pita bread, pockets
  • 1 cup roasted bell peppers Store-bought or homemade
  • Optional toppings: fresh parsley or arugula

Method
 

Marinade the Chicken
  1. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  2. Add the chicken breasts into the marinade, ensuring they’re coated well. Cover and let them sit for at least 30 minutes.
Cook the Chicken
  1. Heat a grill pan or skillet over medium-high heat. Once it’s hot, add the marinated chicken.
  2. Cook for about 7-8 minutes on each side or until the internal temperature reaches 165°F.
  3. Let the chicken rest for a few minutes before slicing it into strips.
Make the Feta Tzatziki Sauce
  1. In a mixing bowl, combine the Greek yogurt, crumbled feta, grated cucumber, dill, olive oil, and season with salt and pepper.
  2. Stir until well mixed and creamy. Add a splash of water if too thick.
Assemble Your Pitas
  1. Warm the pita pockets in the microwave for about 20-30 seconds.
  2. Stuff each pita pocket with sliced chicken, roasted bell peppers, and a generous scoop of feta tzatziki sauce.
  3. Optional: Top with fresh parsley or arugula for extra flavor.

Notes

You can marinate the chicken the night before. Store leftover chicken and sauce in airtight containers. Swap chicken for shrimp or tofu if desired.