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If you're looking for a vibrant and nutritious meal that brings a taste of the Mediterranean to your dinner table, Zesty Greek Chicken Pita Pockets are an excellent choice. This dish combines tender marinated chicken with fresh vegetables, tangy feta cheese, and flavorful herbs, all encased in soft pita bread. It's a delightful fusion of textures and flavors that makes for a satisfying meal any time of the day—whether enjoyed at home or packed for a lunch on the go.

Zesty Greek Chicken Pita Pockets

Discover the vibrant flavors of the Mediterranean with these Zesty Greek Chicken Pita Pockets! This delicious recipe features marinated chicken, fresh veggies, and creamy feta all tucked into soft pita bread. Perfect for a healthy lunch or a festive dinner, these pockets are packed with lean protein, fiber, and essential nutrients. Easy to customize and share, they bring joy to any meal. Dive into this delightful cooking experience today!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 lemon (juice and zest)

Salt and black pepper to taste

4 whole wheat pita pockets

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 cup red onion, thinly sliced

1 cup feta cheese, crumbled

½ cup Kalamata olives, pitted and sliced

½ cup plain Greek yogurt

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

1 tablespoon red wine vinegar

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the extra virgin olive oil, dried oregano, garlic powder, smoked paprika, lemon juice, lemon zest, and a generous sprinkle of salt and black pepper. Add the chicken breasts to this flavorful marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or allow to marinate overnight for a deeper flavor profile.

    Cook the Chicken: Preheat your grill or skillet over medium heat. Once heated, remove the chicken from the marinade, allowing excess marinade to drip off. Cook the chicken for approximately 6-7 minutes per side, or until it’s fully cooked with an internal temperature of 165°F (75°C) and the juices run clear. Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into strips.

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

        Assemble the Pita Pockets: Gently open a whole wheat pita pocket, creating enough space to fill it. Start layering by adding slices of the grilled chicken, followed by the halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and sliced Kalamata olives.

          Add Sauce and Serve: Drizzle a generous portion of the tzatziki sauce over the filling inside each pita pocket. Carefully close the pita to contain all the delicious ingredients. Repeat this process with the remaining pita pockets.

            Enjoy Your Meal: Serve the pita pockets immediately, accompanied by extra lemon wedges on the side for those who enjoy a zesty kick!

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

                - Presentation Tips: For an appealing presentation, serve the pita pockets on a platter adorned with a sprinkle of fresh dill and lemon wedges. Consider adding a light salad on the side to complement your meal.