Greek Chicken Feta Stuffed Pitas (Printer View)

Tender Greek chicken with feta and pearl couscous salad in warm pitas, topped with tzatziki.

# Components:

→ Greek Lemon Chicken

01 - 1 lb 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 oz feta cheese, crumbled
21 - 1 cup tzatziki sauce
22 - Lettuce leaves (optional)

# Method steps:

01 - In a bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Add chicken and toss to coat. Cover and marinate in the refrigerator 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, cover, and simmer for 8-10 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 couscous. Drizzle with olive oil and red wine vinegar, season with salt and pepper, and toss well.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill 5-6 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
05 - Warm the pita breads in a dry skillet or oven for a few minutes until soft and pliable.
06 - Gently open each pita half. Layer with lettuce if using, couscous salad, sliced chicken, crumbled feta, and a generous spoonful of tzatziki.
07 - Serve immediately while pitas are warm.

# Expert Advice:

01 -
  • The lemon marinade makes chicken incredibly juicy while the feta adds a salty richness that feels indulgent without weighing you down.
  • Pearl couscous gives you that satisfying grain texture you crave, and it's forgiving if you're still learning to cook grains properly.
  • Everything can be prepped ahead except the actual cooking, so it's perfect for weeknight dinners when you're tired but hungry for something fresh.
02 -
  • Don't skip the marinade time—even 20 minutes makes a noticeable difference in how tender and flavorful the chicken becomes, and two hours is genuinely better.
  • The couscous salad actually tastes better if you make it an hour ahead and let the flavors get to know each other, so don't stress about everything being hot at once.
  • Warm your pita bread right before serving or it'll get cold and rubbery while you're assembling, and cold rubbery pita ruins the whole experience.
03 -
  • Always slice your chicken against the grain so each piece is tender rather than stringy—this one detail makes a real difference in how the pita feels to eat.
  • If your pita bread is really thin or tears easily, warm it gently and handle it like you're cradling something precious, or it'll fall apart the moment you try to stuff it.
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