Greek Chicken Feta Stuffed Pitas (Print Version)

Lemon-marinated chicken with feta and pearl couscous salad in warm pitas with tzatziki.

# Components:

→ Greek Lemon Chicken

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - ½ teaspoon dried thyme
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper

→ Pearl Couscous Salad

09 - 1 cup pearl couscous
10 - 2 cups water or chicken broth
11 - ½ cup cherry tomatoes, halved
12 - ¼ cup cucumber, diced
13 - ¼ cup red onion, finely chopped
14 - ¼ cup Kalamata olives, sliced
15 - 2 tablespoons fresh parsley, chopped
16 - 2 tablespoons extra virgin olive oil
17 - 1 tablespoon red wine vinegar
18 - Salt and pepper to taste

→ Assembly

19 - 4 large pita breads, halved
20 - 3.5 oz feta cheese, crumbled
21 - 1 cup tzatziki sauce
22 - Lettuce leaves, optional

# Directions:

01 - In a bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 20 minutes, up to 2 hours.
02 - In a saucepan, bring water or broth to a boil. Add pearl couscous, reduce heat, cover, and simmer for 8 to 10 minutes until tender. Drain and transfer to a large bowl to cool slightly.
03 - Add cherry tomatoes, cucumber, red onion, olives, and parsley to the cooled couscous. Drizzle with olive oil and red wine vinegar, season with salt and pepper, and toss well.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side, or until cooked through. Let rest for 5 minutes, then slice thinly.
05 - Warm the pita breads in a dry skillet or oven for a few minutes until soft and pliable.
06 - Gently open each pita half. Layer with lettuce if using, couscous salad, sliced chicken, crumbled feta, and a generous spoonful of tzatziki.
07 - Serve immediately while pitas are warm.

# Expert Advice:

01 -
  • The lemon-soaked chicken stays impossibly juicy, and you'll find yourself making it twice a week without meaning to.
  • Everything comes together in under an hour, which means weeknight dinner that doesn't feel rushed or compromised.
  • It's the kind of meal that tastes like a Mediterranean holiday but lives happily in your regular rotation.
02 -
  • Don't skip the marinating step thinking you can save time—those 20 minutes are when the lemon actually tenderizes the chicken and makes it taste distinctly Greek rather than just seasoned.
  • Slice the chicken against the grain; it's the difference between tender, delicate bites and chewy disappointment.
03 -
  • Slice your cooked chicken thinly against the grain for maximum tenderness, and if it's still warm, it will warm the other components without cooking the tzatziki.
  • Make your tzatziki from scratch if you have five minutes—Greek yogurt, grated cucumber, minced dill, lemon juice, and garlic blended together tastes infinitely fresher than most store-bought versions and costs less.
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