Mediterranean Chicken Nugget Pita Pockets

Preheat oven to temperature specified on chicken nugget package (typically 400°F/200°C).

Arrange 6 frozen chicken nuggets on a baking sheet lined with parchment paper and bake according to package instructions until golden and crispy (usually 15-20 minutes).

While nuggets are cooking, dice 1/4 medium cucumber into small cubes.

Halve 6 cherry tomatoes.

Finely dice 2 tablespoons of red onion.

Roughly chop 6 kalamata olives.

In a small bowl, combine 3 tablespoons Greek yogurt, 1 teaspoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon dried dill, 1/8 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well to create tzatziki-style sauce.

In another bowl, toss the cucumber, tomatoes, red onion, and olives with 1 teaspoon olive oil and a pinch of salt and oregano.

Warm the pita pocket in the oven for the last 2 minutes of the nugget cooking time.

Once chicken nuggets are done, slice them into halves or thirds.

Cut the pita pocket in half and carefully open each half to form a pocket.

Spread half of the yogurt sauce inside each pita pocket.

Fill each pocket with the vegetable mixture, sliced chicken nuggets, and sprinkle 1 tablespoon of feta cheese in each.

Serve immediately while nuggets are still warm.