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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 vibrant flavors of the Mediterranean with Mini Greek Chicken Pita Pockets! This delicious recipe features marinated chicken, fresh vegetables, and creamy feta, all wrapped in warm whole wheat pita. Perfect for busy lifestyles, these tasty pockets are ideal for lunches, casual meals, or gatherings. Packed with healthy ingredients and bursting with flavor, they make a satisfying and nutritious choice. Try them for your next meal and enjoy a touch of Greece!
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Ingredients
  

2 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

Sea 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 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, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and a generous pinch of salt and pepper. Place the chicken breasts in the marinade, ensuring they are fully coated. Cover with plastic wrap and let them marinate in the refrigerator for at least 30 minutes to 2 hours for optimal flavor infusion.

    Cook the Chicken: Preheat a grill pan or skillet over medium-high heat. Remove the marinated chicken from the refrigerator, allowing any excess marinade to drip off. Cook the chicken for about 6-7 minutes on each side, or until they are golden brown and cooked through (the internal temperature should reach 165°F or 75°C). Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing it into thin strips.

      Prepare the Pita Fillings: While the chicken rests, grab a large mixing bowl. Add the diced cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, and sliced Kalamata olives. Gently toss the ingredients together until everything is well combined.

        Assemble the Pita Pockets: To make the pita breads more pliable, warm them briefly in a toaster or in a dry skillet over low heat for about a minute. Carefully cut each pita in half to create pockets. Start stuffing each pocket generously with the sliced chicken and the fresh vegetable-feta mixture.

          Garnish and Serve: Top each stuffed pita pocket with a generous dollop of tzatziki sauce and a sprinkle of freshly chopped parsley. Serve immediately while warm or at room temperature for a delightful experience. Enjoy these mini Greek chicken pita pockets!

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