Greek Chicken Feta Stuffed Pitas (Printable version)

Tender Greek lemon chicken with pearl couscous salad and tzatziki in warm pita pockets.

# Ingredient list:

→ Greek Lemon Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 teaspoons dried oregano
05 - 2 garlic cloves, minced
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper

→ Pearl Couscous Salad

08 - 1 cup pearl couscous
09 - 2 cups water or chicken broth
10 - ½ cup cherry tomatoes, quartered
11 - ⅓ cup cucumber, diced
12 - ¼ cup red onion, finely diced
13 - ¼ cup Kalamata olives, pitted and sliced
14 - ¼ cup feta cheese, crumbled
15 - 2 tablespoons fresh parsley, chopped
16 - 1 tablespoon olive oil
17 - 1 tablespoon fresh lemon juice
18 - Salt and pepper to taste

→ Tzatziki

19 - 1 cup Greek yogurt
20 - ½ cup cucumber, grated and squeezed dry
21 - 1 garlic clove, minced
22 - 1 tablespoon fresh dill, chopped
23 - 1 tablespoon fresh lemon juice
24 - 1 tablespoon olive oil
25 - Salt and pepper to taste

→ Assembly

26 - 4 large pita breads
27 - Extra crumbled feta cheese for garnish
28 - Fresh parsley for garnish

# Step-by-step guide:

01 - 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.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - 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.
07 - Serve immediately, or wrap for a portable meal.

# Expert tips:

01 -
  • Everything comes together in under an hour, which means you can go from hungry to eating something restaurant-quality before dinnertime tension sets in.
  • The pita pocket design makes this naturally portable, so it transitions seamlessly from weeknight dinner to next-day lunch without becoming soggy or disappointing.
  • Lemon and feta work so well together that each bite tastes more intentional than the effort it actually requires.
02 -
  • Don't skip the resting period after cooking the chicken, as this 5-minute pause genuinely improves tenderness and prevents the meat from drying out during slicing.
  • Squeeze that grated cucumber for the tzatziki aggressively until it yields no more liquid, otherwise your sauce becomes diluted and loses its velvety appeal.
  • The couscous salad can be made hours ahead and tastes even better cold, making this an exceptional meal prep candidate that actually improves with time.
03 -
  • If your chicken breasts are thicker than an inch, pound them gently to even thickness so they cook uniformly without any chewy edges or overcooked dry spots.
  • Toast your pitas in a dry pan just before serving rather than microwaving them, which preserves their texture and creates a subtle warmth that makes all the difference.
  • Squeeze lemon over the finished pita just before eating, as a final brightness that wakes up your palate and reminds you why lemon is the Mediterranean's secret weapon.
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