Greek Chicken Pita Pockets with Tzatziki
10min
10min
1
581
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
For meal prep, prepare the chicken and tzatziki ahead of time and store separately in the refrigerator. Just assemble the pita pockets when you're ready to eat!
Tags
Ingredients
4 oz chicken breast
1 pocket whole wheat pita
3 tbsp Greek yogurt, plain
1/4 medium cucumber
1 small garlic clove
1/2 small lemon
1/2 tsp dried oregano
1 tsp olive oil
1/2 medium tomato
2 tbsp red onion
1/4 tsp salt
1/8 tsp black pepper
Instructions
- 1
Slice the chicken breast into thin strips and place in a small bowl.
- 2
Season chicken with 1/4 tsp dried oregano, 1/8 tsp salt, and a pinch of black pepper.
- 3
Heat 1 tsp olive oil in a non-stick skillet over medium-high heat.
- 4
Add the seasoned chicken strips to the hot pan and cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
- 5
While the chicken cooks, prepare the tzatziki sauce. Grate 1/4 cucumber and squeeze out excess moisture with paper towels.
- 6
Mince 1 small garlic clove.
- 7
In a small bowl, combine 3 tbsp Greek yogurt, grated cucumber, minced garlic, juice from 1/4 lemon, remaining 1/4 tsp dried oregano, and a pinch of salt and pepper. Mix well.
- 8
Dice 1/2 tomato and finely slice 2 tbsp red onion.
- 9
Warm the pita pocket in a toaster or dry skillet for about 30 seconds per side until soft and pliable.
- 10
Cut the pita in half to create two pockets.
- 11
Fill each pita half with the cooked chicken strips, diced tomato, and sliced red onion.
- 12
Top with tzatziki sauce and squeeze remaining 1/4 lemon over the filling if desired.
Nutrition Information (per serving)
581
58g
44g
19g
Reviews (0)
No reviews yet
Be the first to review this recipe!