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Mediterranean cuisine has steadily gained popularity around the world, celebrated for its vibrant flavors, wholesome ingredients, and health benefits. Characterized by an abundance of fresh vegetables, lean proteins, and healthy fats, this culinary tradition offers a delightful array of dishes that cater to a variety of tastes. One shining example of Mediterranean fare is the Mini Greek Chicken Pita Pockets—a dish that beautifully encapsulates the essence of Greek cooking while being a practical choice for those with busy lifestyles.

Mini Greek Chicken Pita Pockets

Discover the delightful Mini Greek Chicken Pita Pockets, an easy and delicious way to enjoy Mediterranean flavors. Packed with marinated chicken, fresh veggies, creamy feta, and tzatziki sauce, these pita pockets are perfect for a quick meal or entertaining. Ideal for lunch, dinner, or gatherings, they offer a healthy balance of protein, fiber, and flavor. Get ready to impress your guests while savoring this wholesome, convenient dish that celebrates the joys of Greek cuisine!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

4 whole wheat pita breads

1 cup cucumber, finely diced

1 cup cherry tomatoes, halved

1/2 medium red onion, thinly sliced

1/2 cup feta cheese, crumbled

1/4 cup Kalamata olives, pitted and sliced

Fresh parsley, chopped (for garnish)

Tzatziki sauce (for serving)

Instructions
 

Prepare the Chicken Marinade: In a medium bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, and a pinch of salt and pepper. Add the chicken breasts, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate. Allow the chicken to marinate for at least 30 minutes, but ideally aim for 2 hours for enhanced flavor.

    Cook the Chicken: Heat a grill pan or a large skillet over medium-high heat. Once hot, remove the chicken from the marinade and allow any excess marinade to drip off. Place the chicken into the pan and cook for approximately 6-7 minutes on each side, or until the chicken is nicely browned and cooked through (an internal temperature of 165°F or 75°C). After cooking, transfer the chicken to a cutting board and let it rest for about 5 minutes. Slice the chicken into thin strips.

      Prepare the Pita Fillings: While the chicken rests, take a large mixing bowl and combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and sliced Kalamata olives. Gently toss all ingredients together to combine well.

        Assemble the Pita Pockets: To make the pita breads more pliable, warm them in a toaster or on a dry skillet for about one minute. Carefully cut each pita in half to form pockets. Stuff each pocket generously with the sliced chicken and the vibrant vegetable-feta mixture.

          Garnish and Serve: For a finishing touch, add a generous dollop of tzatziki sauce to each filled pita pocket and sprinkle with fresh chopped parsley. Serve immediately while warm or at room temperature for a delightful, flavorful meal!

            Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4 servings