Greek Chicken Feta Stuffed Pitas

Tender Greek lemon chicken, fluffy pearl couscous salad, and creamy tzatziki come together in warm pita pockets for a vibrant, satisfying Mediterranean meal. This dish captures the essence of summer dining, offering a balance of warm, savory proteins and cool, crisp vegetables that is perfect for any day of the week.

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The combination of zesty lemon chicken and the unique, chewy texture of pearl couscous makes every bite exciting. Topped with a dollop of thick, garlic-infused tzatziki and a sprinkle of salty feta, these pitas are as beautiful to look at as they are delicious to eat.

Ingredients

• For the Greek Lemon Chicken:
• 2 large boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• For the Pearl Couscous Salad:
• 1 cup pearl couscous
• 2 cups water or chicken broth
• ½ cup cherry tomatoes, quartered
• ⅓ cup cucumber, diced
• ¼ cup red onion, finely diced
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• For the Tzatziki:
• 1 cup Greek yogurt
• ½ cup cucumber, grated and squeezed dry
• 1 garlic clove, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste
• For Assembly:
• 4 large pita breads
• Extra crumbled feta, for garnish
• Fresh parsley, for garnish

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Instructions

1. Marinate the Chicken

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.

2. Cook the Chicken

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.

3. Prepare the Couscous

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.

4. Make the Salad

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.

5. Prepare the Tzatziki

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.

6. Assemble the Pitas

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.

7. Serve

Serve immediately, or wrap for a portable meal.

Zusatztipps für die Zubereitung

Um ein Verwässern des Tzatzikis zu verhindern, ist es entscheidend, die geraspelte Gurke sehr fest auszudrücken. Lassen Sie das Hähnchen nach dem Grillen einige Minuten ruhen, bevor Sie es aufschneiden, damit der Fleischsaft erhalten bleibt und das Fleisch besonders zart ist.

Varianten und Anpassungen

Für eine vegetarische Version können Sie das Hähnchen weglassen und stattdessen geröstete Kichererbsen verwenden. Wenn Sie eine andere Getreideart bevorzugen, lässt sich der Perlcouscous hervorragend durch Quinoa ersetzen.

Serviervorschläge

Diese gefüllten Pitas schmecken hervorragend zusammen mit einem Glas gekühltem Assyrtiko oder einem spritzigen Sauvignon Blanc. Servieren Sie sie für ein komplettes mediterranes Erlebnis mit zusätzlichen Zitronenspalten und Oliven auf der Seite.

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Enjoy the bright, herbaceous flavors of Greece in the comfort of your home. These Greek Chicken Feta Stuffed Pitas are not only a feast for the eyes but also a satisfying meal that brings together the best of Mediterranean ingredients in one convenient pocket.

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Kitchen Help

→ Can I make these pitas ahead of time?

Prepare the components in advance—marinate and grill the chicken, cook the couscous salad, and mix the tzatziki. Store separately in the refrigerator and assemble just before serving to keep the pitas from getting soggy.

→ What can I use instead of pearl couscous?

Quinoa, orzo, or regular couscous work well as substitutes. Adjust cooking times accordingly—quinoa takes about 15 minutes, while regular couscous cooks in just 5 minutes with boiling water.

→ How do I prevent pita pockets from tearing?

Warm the pitas slightly before cutting to make them more pliable. Use a sharp knife to carefully cut around the edge and gently separate the pockets. Don't overfill them—layer ingredients loosely to prevent splitting.

→ Can I grill the chicken outdoors?

Absolutely. The marinated chicken grills beautifully over medium-high heat for about 6-7 minutes per side. Outdoor grilling adds lovely char marks and smoky flavor that complements the bright lemon and oregano.

→ Is tzatziki better made ahead?

Yes, making tzatziki a few hours ahead allows the garlic and dill flavors to meld with the yogurt. It keeps well in the refrigerator for up to 3 days, making it perfect for meal prep or quick weekday lunches.

→ What wine pairs with these pitas?

A chilled Assyrtiko or Sauvignon Blanc cuts through the rich tzatziki and complements the lemon-marinated chicken. For red wine lovers, a light Pinot Noir or chilled rosé works beautifully with the Mediterranean flavors.