Chicken Breast and Veggie Pita Pockets
Quick and easy Mediterranean-inspired pita pockets filled with tender grilled chicken breast, crisp fresh vegetables, and a tangy lemon-herb dressing. Perfect for a satisfying and portable lunch.
Ingredients
- •1 large boneless, skinless chicken breast (about 6-8 oz)
- •1 tbsp olive oil
- •1/2 tsp dried oregano
- •1/4 tsp garlic powder
- •Salt and black pepper to taste
- •2 whole wheat pita breads
- •1/2 cup chopped cucumber
- •1/2 cup chopped ripe tomatoes
- •1/4 cup finely sliced red onion
- •1/4 cup crumbled feta cheese (optional)
- •2 tbsp plain Greek yogurt
- •1 tbsp fresh lemon juice
- •1 tbsp chopped fresh parsley (or mint)
- •Pinch of red pepper flakes (optional)
Dietary Info
Instructions
- 1
Slice the chicken breast horizontally into thin cutlets, then cut into 1/2-inch wide strips. In a medium bowl, toss the chicken strips with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
- 2
Heat a non-stick skillet or grill pan over medium-high heat. Add the chicken strips and cook for 3-4 minutes per side, or until cooked through and lightly browned. Remove from heat and set aside.
- 3
While the chicken cooks, prepare the vegetables. In a small bowl, combine the chopped cucumber, tomatoes, and red onion. In another small bowl, whisk together the Greek yogurt, lemon juice, chopped parsley, and red pepper flakes (if using) for the dressing.
- 4
Warm the pita breads: you can do this by placing them directly on a warm skillet for 30 seconds per side, or microwave for 15-20 seconds until soft and pliable. Carefully cut each pita in half to create pockets.
- 5
To assemble, spread a spoonful of the yogurt dressing inside each pita pocket. Fill each pocket with the grilled chicken strips and the fresh vegetable mixture. If desired, sprinkle with crumbled feta cheese before serving.
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