Greek Chicken Feta Stuffed Pitas (Print Version)

Tender lemon chicken with pearl couscous salad and tzatziki in warm pita pockets.

# Components:

→ Greek Lemon Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 2 garlic cloves, minced
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper

→ Pearl Couscous Salad

08 - 1 cup pearl couscous
09 - 2 cups water or chicken broth
10 - 1/2 cup cherry tomatoes, quartered
11 - 1/3 cup cucumber, diced
12 - 1/4 cup red onion, finely diced
13 - 1/4 cup Kalamata olives, pitted and sliced
14 - 1/4 cup feta cheese, crumbled
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon olive oil
17 - 1 tablespoon fresh lemon juice
18 - Salt and pepper to taste

→ Tzatziki Sauce

19 - 1 cup Greek yogurt
20 - 1/2 cup cucumber, grated and squeezed dry
21 - 1 garlic clove, minced
22 - 1 tablespoon fresh dill, chopped
23 - 1 tablespoon fresh lemon juice
24 - 1 tablespoon olive oil
25 - Salt and pepper to taste

→ Assembly

26 - 4 large pita breads
27 - Extra crumbled feta cheese for garnish
28 - Fresh parsley for garnish

# Directions:

01 - In a bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts, toss to coat thoroughly, and let marinate for at least 15 minutes.
02 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
03 - In a saucepan, bring water or broth to a boil. Add pearl couscous, reduce heat, and simmer uncovered for 8-10 minutes, stirring occasionally, until tender. Drain if necessary and cool completely.
04 - In a large bowl, combine cooked couscous, cherry tomatoes, cucumber, red onion, olives, feta, and parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently.
05 - Mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and a pinch of salt and pepper in a small bowl. Stir until smooth and refrigerate until ready to serve.
06 - Warm pita breads and cut in half to form pockets. Layer couscous salad and sliced chicken in each pocket. Top generously with tzatziki, extra feta, and fresh parsley.
07 - Serve immediately while pitas are warm, or wrap individually for a portable meal.

# Expert Advice:

01 -
  • The whole meal comes together in under an hour, so you can actually enjoy your evening instead of being trapped in the kitchen.
  • Each component tastes like restaurant-quality, but you're building it yourself right there at the table, which somehow makes it taste better.
  • It's naturally Mediterranean and balanced, so you finish eating feeling energized rather than weighed down.
02 -
  • Don't skip squeezing the moisture out of your grated cucumber for tzatziki; wet cucumber will dilute the sauce and make it taste watery and sad instead of creamy and thick.
  • Marinating the chicken actually matters; even 15 minutes in that lemony herb mixture keeps it from drying out and adds a flavor you can't get any other way.
03 -
  • If your chicken breasts are very thick, gently pound them to an even thickness before marinating so they cook evenly and stay juicy.
  • Toast your dried oregano briefly in a dry skillet before adding it to the marinade; this wakes up the flavor and makes the whole dish taste more vibrant and intentional.
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