Description
A vibrant and flavorful Mediterranean-inspired recipe featuring zesty lemon garlic marinated chicken strips served in warm pita bread pockets with fresh cherry tomatoes, baby spinach, and a creamy, tangy feta yogurt sauce. Perfect for a quick and healthy handheld meal bursting with bright flavors.
Ingredients
Scale
Marinated Chicken
- 2 large boneless, skinless chicken breasts
- 3 tablespoons olive oil
- Juice and zest of 1 large lemon
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Filling and Sauce
- 4 pita bread pockets
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1 cup baby spinach leaves
- 1/2 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 1 tablespoon lemon juice (additional)
- 1 teaspoon honey
- 1 tablespoon fresh dill, chopped (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, smoked paprika, salt, and freshly ground black pepper to create a flavorful marinade.
- Marinate the Chicken: Slice the chicken breasts into thin strips and toss them thoroughly in the marinade. Let the chicken marinate for at least 20 minutes, or up to 2 hours in the refrigerator to deepen the flavor.
- Make the Creamy Feta Bliss Sauce: In a separate bowl, combine crumbled feta cheese, Greek yogurt, additional lemon juice, honey, and chopped fresh dill. Mix well until the sauce is smooth and creamy, then set it aside.
- Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken strips and cook for 5-7 minutes, stirring occasionally, until they are fully cooked through and lightly browned.
- Warm the Pita Bread: Heat pita pockets in a dry pan over low heat or in a warm oven for a couple of minutes until soft and pliable to prevent cracking when filled.
- Assemble the Pitas: Open each pita bread pocket and spread a generous spoonful of creamy feta sauce inside. Fill with cooked chicken strips, halved cherry tomatoes, thinly sliced red onion, and baby spinach leaves. Drizzle any remaining feta sauce on top if desired.
- Serve: Serve the pitas immediately for a fresh, zesty, and satisfying handheld meal.
Notes
- For extra crunch, add thinly sliced cucumber or shredded carrots to the pita fillings.
- You can substitute chicken with turkey breast or firm tofu for a different protein option.
- If you prefer spice, sprinkle crushed red pepper flakes into the marinade to add some heat.
- Complement the meal with a side of Greek salad or roasted potatoes for a complete Mediterranean-inspired dinner.
