Greek Chicken Feta Stuffed Pitas (Printable View)

Warm pitas stuffed with lemon herb chicken, fluffy couscous salad, and cool tzatziki sauce

# What You’ll Need:

→ 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 - 1/2 teaspoon black pepper

→ Pearl Couscous Salad

08 - 1 cup pearl couscous
09 - 2 cups water or chicken broth
10 - 1/2 cup cherry tomatoes, quartered
11 - 1/3 cup cucumber, diced
12 - 1/4 cup red onion, finely diced
13 - 1/4 cup Kalamata olives, pitted and sliced
14 - 1/4 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 Sauce

19 - 1 cup Greek yogurt
20 - 1/2 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 for garnish
28 - Fresh parsley for garnish

# How To Make It:

01 - In a bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts and toss to coat evenly. Let marinate for at least 15 minutes at room temperature.
02 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice thinly.
03 - Bring water or broth to a boil in a saucepan. Add pearl couscous, reduce heat to medium-low, and simmer uncovered for 8-10 minutes, stirring occasionally, until tender and liquid is absorbed. Remove from heat and let cool slightly.
04 - In a large bowl, combine cooled couscous, cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta, and fresh parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper, and toss gently to combine.
05 - In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, and olive oil. Season with salt and pepper and stir until smooth. Cover and refrigerate until ready to serve.
06 - Warm pita breads in a dry skillet or oven for 1-2 minutes until soft and pliable. Cut each pita in half to create pockets. Layer couscous salad and sliced chicken evenly into each pocket.
07 - Top each filled pita with generous portions of tzatziki sauce, extra crumbled feta cheese, and fresh parsley garnish. Serve immediately while warm, or wrap individually for portable consumption.

# Best Practices:

01 -
  • The chicken stays juicy and flavorful because the lemon and oregano marinade does the heavy lifting, not your stove time.
  • Pearl couscous has this delightful chew that makes the salad feel more substantial than it looks, keeping you satisfied.
  • Tzatziki is the secret weapon that ties everything together, and once you taste homemade versus store-bought, you'll never go back.
  • It's actually easier to assemble than it sounds, and the whole meal comes together without making your kitchen feel like a disaster zone.
02 -
  • Don't skip the resting time for marinated chicken; those 15 minutes might seem unnecessary, but they allow the flavors to actually penetrate the meat rather than just sitting on the surface.
  • Squeeze your grated cucumber dry for the tzatziki, otherwise you'll end up with a watery sauce that slides off your pita and pools at the bottom of your plate.
  • Pearl couscous can overcook to a mushy texture if you're not paying attention, so set a timer and check at 8 minutes rather than assuming it needs the full 10.
03 -
  • If your chicken seems dry after cooking, thinly slice it rather than leaving it in larger pieces so the surface area exposed to the tzatziki increases and it absorbs moisture.
  • Toast your pita briefly before cutting and filling so it has structural integrity and won't tear when you're layering ingredients inside.
  • Taste the couscous salad before assembling and adjust the lemon juice and salt generously since everything gets diluted once you add it to the pita.
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