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Fresh Greek Tzatziki Chicken Pita Pockets

Fresh Greek Tzatziki Chicken Pita Pockets - featured image
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A quick and easy light meal featuring juicy grilled chicken, creamy tzatziki sauce, and fresh veggies wrapped in whole wheat pita pockets. Perfect for a healthy lunch or dinner that’s full of Mediterranean flavors.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt (full-fat preferred)
  • 1 medium cucumber, peeled and finely grated
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 4 whole wheat pita pockets
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup fresh mixed greens (baby spinach or arugula)

Instructions

  1. Prepare the Chicken Marinade: In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the sliced chicken breasts and toss to coat evenly. Cover and marinate in the fridge for at least 15 minutes or up to 2 hours.
  2. Make the Tzatziki Sauce: Peel and finely grate the cucumber. Squeeze out excess moisture using a clean kitchen towel or cheesecloth. In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate until ready to use.
  3. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Add the marinated chicken strips in a single layer and cook for 4-5 minutes per side until cooked through and browned. Internal temperature should reach 165°F (74°C). Remove from heat and let rest for a few minutes.
  4. Prepare the Veggies: Halve the cherry tomatoes, thinly slice the red onion, and wash the mixed greens. Set aside.
  5. Warm the Pita Pockets: Lightly warm pita pockets in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5 minutes to make them pliable.
  6. Assemble the Pita Pockets: Slice open each pita pocket to form a pocket. Spread a generous tablespoon of tzatziki sauce inside, add chicken strips, then top with cherry tomatoes, red onion slices, and mixed greens. Drizzle extra tzatziki on top if desired.
  7. Serve Immediately: Enjoy fresh while chicken is warm and veggies are crisp.

Notes

Squeeze out excess moisture from grated cucumber to avoid watery tzatziki. Let chicken rest after cooking to keep it juicy. Can bake chicken at 400°F (200°C) for 15-18 minutes as an alternative to grilling. Use coconut yogurt for dairy-free tzatziki. Warm pita pockets in oven or skillet, avoid microwave to prevent chewiness.

Nutrition

Keywords: tzatziki, chicken pita pockets, Greek chicken, light meal, healthy lunch, Mediterranean, grilled chicken, easy recipe

Find it online: https://junomeals.com/fresh-greek-tzatziki-chicken-pita-pockets-easy-light-meal-recipe/