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In today’s fast-paced world, finding healthy yet delicious meal options can be a challenge. Enter Zesty Greek Chicken Pita Pockets — a delightful blend of marinated chicken, fresh vegetables, and creamy tzatziki sauce, all nestled in warm whole wheat pita pockets. This recipe is not only packed with flavor but also offers a balanced meal that is perfect for lunch, dinner, or even a quick snack. With minimal prep time and a few simple ingredients, you can whip up a satisfying dish that brings the tastes of Greece straight to your kitchen.

Zesty Greek Chicken Pita Pockets

Experience the delicious taste of Greece with Zesty Greek Chicken Pita Pockets! This easy recipe features marinated chicken, fresh veggies, and creamy tzatziki all wrapped in warm whole wheat pita. Perfect for lunch, dinner, or a quick snack, these pockets are not only flavorful but also packed with nutrition. Ideal for anyone seeking a healthy meal option that doesn't compromise on taste, they are a delightful way to enjoy Mediterranean flavors at home.
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 lemon (zest and juice)

Salt and pepper, to taste

4 whole wheat pita pockets

1 cup cherry tomatoes, halved

1 cucumber, diced

1 cup red onion, thinly sliced

1 cup crumbled feta cheese

½ cup Kalamata olives, pitted and sliced

½ cup Greek yogurt

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

1 tablespoon red wine vinegar

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together the olive oil, dried oregano, garlic powder, smoked paprika, lemon juice, lemon zest, and a generous pinch of salt and pepper. Add the chicken breasts to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes or up to overnight for optimal flavor infusion.

    Cook the Chicken: Preheat your grill or a skillet over medium heat. Once hot, remove the chicken from the marinade, letting any excess drip off. Grill or sauté the chicken for approximately 6-7 minutes on each side, cooking until fully cooked (internal temperature should reach 165°F or 75°C and juices run clear). After cooking, let the chicken rest for 5 minutes before slicing it into thin strips.

      Prepare the Tzatziki Sauce: In a small bowl, mix together the Greek yogurt, chopped dill, red wine vinegar, a pinch of salt, and a squeeze of lemon juice. Stir until combined and smooth. Set aside to allow the flavors to meld.

        Assemble the Pita Pockets: Carefully open each whole wheat pita pocket to create a pocket. Start layering the fillings by first adding a generous portion of the sliced chicken, followed by the halved cherry tomatoes, diced cucumber, red onion, crumbled feta cheese, and sliced Kalamata olives.

          Add Sauce and Serve: Drizzle a liberal amount of the prepared tzatziki sauce over the fillings in each pita pocket before gently closing them. Repeat the assembly process with the remaining pitas.

            Enjoy Your Meal: Serve the pita pockets immediately, garnished with extra lemon wedges on the side to add a refreshing zesty kick with each bite!

              Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings