Greek Chicken Feta Stuffed Pitas (Printable)

Lemon chicken, feta, and pearl couscous salad in warm pita pockets with tzatziki

# Ingredient List:

→ Greek Lemon Chicken

01 - 1 pound 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 ounces feta cheese, crumbled
21 - 1 cup tzatziki sauce
22 - Lettuce leaves, optional

# Directions:

01 - In a mixing bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Add chicken and toss to coat evenly. Cover and refrigerate 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 to low, 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 extra virgin olive oil and red wine vinegar. Season with salt and pepper, then toss well to combine.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill 5 to 6 minutes per side until fully cooked through. Allow to rest for 5 minutes, then slice thinly.
05 - Warm pita breads in a dry skillet over medium heat or in a 350°F oven for a few minutes until soft and pliable.
06 - Gently open each pita half. Layer with lettuce if desired, followed by couscous salad, sliced chicken, crumbled feta cheese, and a generous spoonful of tzatziki sauce.
07 - Serve the stuffed pitas immediately while warm.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes under an hour from start to finish.
  • Everything comes together in layers, so you can actually taste each ingredient singing its own note instead of melting into one blur.
  • It's forgiving enough for a busy weeknight but impressive enough to serve when people you care about show up hungry.
02 -
  • Don't skip the resting period after the chicken is cooked; it's only 5 minutes, but it keeps the juices from running all over your plate and then definitely all over the inside of your pita.
  • If your pita is thick and stubborn, don't force it open or it'll tear; let the warmth soften it first, then gently peel it apart like you're opening a treasure chest.
03 -
  • Slice your chicken against the grain after it rests, which means looking at which direction the fibers run and cutting perpendicular to them; this one move makes every bite feel infinitely more tender than it has any right to be.
  • Assemble the pitas in the order your guests will eat them, not all at once, so they stay warm and the bread doesn't surrender to the moisture from the salad and tzatziki.
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