Greek Chicken Feta Stuffed Pitas (Printable)

Tender lemon chicken, pearl couscous salad, and creamy tzatziki in warm pita pockets for a vibrant Mediterranean meal.

# Ingredient List:

→ 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

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, 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, or until cooked through. Let rest, 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 needed and let cool.
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; 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; refrigerate until ready to use.
06 - Warm pita breads. Cut in half to form pockets. Layer couscous salad and sliced chicken in each pocket. Top generously with tzatziki, extra feta, and parsley.
07 - Serve immediately, or wrap for a portable meal.

# Expert Tips:

01 -
  • Everything comes together in under an hour, which means weeknight dinners feel restaurant-worthy without the stress.
  • The tzatziki is so creamy and cool that it balances the warm, herbaceous chicken in a way that feels almost meditative to eat.
  • You can prep components ahead and assemble pitas fresh, making it perfect for meal prep without sacrificing texture.
02 -
  • If your pita bread is cold, it will crack when you try to cut it or fill it; warming it completely transforms the entire experience from frustrating to seamless.
  • Squeezing the moisture out of the grated cucumber for tzatziki is non-negotiable—skip this and you'll end up with a watery, diluted sauce that slides off everything.
03 -
  • Toast your pita breads in a dry skillet just before serving so they develop a subtle warmth and pliability that makes them perfect for packing without being fragile.
  • Make extra tzatziki and keep it in the fridge for up to four days—it's brilliant on roasted vegetables, grilled fish, or spread on sandwiches.
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