Greek Chicken Feta Stuffed Pitas (Printable version)

Warm pita pockets filled with lemon herb chicken, pearl couscous salad, and cool tzatziki sauce.

# What You’ll Need:

→ 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 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 evenly, and marinate for at least 15 minutes at room temperature.
02 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
03 - In a saucepan, bring water or broth to a boil. Add pearl couscous, reduce heat to low, and simmer uncovered for 8-10 minutes, stirring occasionally until tender. Drain excess liquid if necessary and allow to cool.
04 - In a large bowl, combine cooked couscous, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper, then toss gently to combine.
05 - In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper. Stir until smooth and creamy. Refrigerate until ready to serve.
06 - Warm pita breads in a skillet or oven. Cut each pita in half to create pockets. Layer couscous salad and sliced chicken inside each pocket. Top generously with tzatziki sauce, additional feta cheese, and fresh parsley.
07 - Serve immediately while pitas are warm, or wrap in foil for a portable meal.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner doesn't have to feel rushed or complicated.
  • The components stay fresh in the fridge, so you can prep ahead and assemble pitas whenever hunger strikes.
  • Every element tastes better than the sum of its parts—lemon, oregano, and garlic create this umami depth that feels way more involved than it actually is.
02 -
  • Squeezing the moisture out of the grated cucumber for tzatziki is crucial—if you skip this, your sauce will become watery and diluted within minutes.
  • The chicken needs to rest after cooking so the juices redistribute; cutting into it immediately makes it dry no matter how perfectly cooked it is.
03 -
  • Pat your cucumber completely dry before grating it for tzatziki; moisture is the enemy of a thick, luscious sauce.
  • If your pita breads are thick and stubborn, microwave them wrapped in a damp paper towel for 20 seconds before attempting to cut them into pockets.
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