Greek Chicken Pita Pockets are the kind of easy, vibrant meal that makes a weeknight feel special. Juicy chicken, cool tzatziki, crunchy veggies, and warm pita come together in minutes and taste like a vacation. It’s simple, colorful, and endlessly customizable for whatever you have on hand.
Whether you’re feeding picky eaters or meal-prepping for the week, this one checks all the boxes. Expect bold flavor, fresh textures, and zero fuss.
Why This Recipe Works
This recipe relies on a quick, flavor-heavy marinade that does the heavy lifting without a long wait. Lemon, garlic, and oregano make the chicken bright and savory, while a touch of yogurt keeps it tender.
Fresh vegetables bring crunch and color, and tzatziki adds creamy tang to tie everything together. Using store-bought pita and tzatziki keeps prep fast without sacrificing taste.
Another reason it works: it’s flexible. You can grill, roast, or pan-sear the chicken.
You can go heavy on veggies or add grains like quinoa for more substance. It’s the kind of recipe that’s easy to tailor to your mood and pantry.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
- Greek yogurt: 1/2 cup for marinade (plus more if making tzatziki)
- Lemon: 1 large (zest and juice)
- Garlic: 3–4 cloves, minced
- Olive oil: Extra-virgin
- Dried oregano: 2 teaspoons
- Ground cumin: 1/2 teaspoon (optional but great)
- Kosher salt and black pepper
- Pita bread: 6 pocket pitas or 4 large Greek-style pitas
- Cucumber: 1 English cucumber
- Tomatoes: 2–3 Roma or 1 cup cherry tomatoes
- Red onion: 1 small
- Romaine or mixed greens: 2 cups, chopped
- Kalamata olives: 1/2 cup, pitted and sliced
- Feta cheese: 4–6 ounces, crumbled
- Tzatziki: 1 cup store-bought, or make your own
- Fresh herbs: Dill, parsley, or mint (optional but excellent)
Step-by-Step Instructions
- Prep the marinade. In a bowl, mix 1/2 cup Greek yogurt, zest and juice of 1 lemon, minced garlic, 2 teaspoons dried oregano, 1 tablespoon olive oil, 1/2 teaspoon cumin, 1 teaspoon kosher salt, and a few grinds of black pepper.
- Marinate the chicken. Cut chicken into thin cutlets or bite-size pieces. Toss in the marinade to coat.
Let sit at least 20–30 minutes at room temp, or up to 8 hours in the fridge.
- Chop the veggies. Dice tomatoes, slice cucumber into half-moons, shave red onion thinly, and chop lettuce. Slice olives and crumble feta. Keep everything ready in bowls.
- Cook the chicken. Heat a large skillet over medium-high and add a drizzle of olive oil.
Cook chicken 4–6 minutes per side for cutlets or 6–8 minutes total for pieces, until browned and cooked through. Internal temp should reach 165°F (74°C).
- Warm the pitas. Wrap pitas in foil and heat in a 350°F oven for 5–7 minutes, or briefly warm in a dry skillet. Warm pitas are more pliable and won’t tear as easily.
