These Greek chicken pita pockets are fresh, flavorful, and surprisingly easy to put together. The chicken is marinated in a bright, lemony Greek inspired marinade, grilled until juicy, then tucked into warm pita bread with all the good stuff- crisp veggies, olives, artichokes, and creamy tzatziki.
They’re perfect for an easy lunch or dinner, and everyone can build their own pita exactly the way they like it.
Ingredients
For the Marinade
- 2 tablespoons olive oil
- 3 tablespoons plain Greek yogurt
- 2 tablespoons white wine vinegar
- 1 tablespoon minced garlic
- 1½ tablespoons Greek seasoning
- Juice of 1 large lemon
- Zest of 1 large lemon
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 pound chicken breasts
For the Pita Pockets
- 1 pound boneless chicken breast
- 8 Pita pockets
- 2 cups baby spinach or shredded romaine lettuce
- 1 large red onion, thinly sliced
- 1 large English cucumber, unpeeled, chopped or thinly
- 2 artichoke hearts, quartered
- ½ cup kalamata olives
- ½ cup cherry tomatoes, halved
- Tzatziki sauce
- Crumbled feta cheese, for topping
- Fresh dill, for topping
Directions
Step 1: Marinate the Chicken
First, let’s get the chicken ready. Before you start the marinade, pound the chicken breasts until they’re an even thickness. This helps them cook more evenly and actually keeps them nice and juicy. Next, add the olive oil, Greek yogurt, white wine vinegar, garlic, Greek seasoning, lemon juice, lemon zest, salt, and pepper to a large measuring cup or mixing bowl. Whisk everything together until the marinade is smooth and well combined. Then, place the chicken in a glass bowl or container and pour the marinade over the top. Cover the chicken and refrigerate it for at least 4 hours. If you have the time, letting it marinate even longer is even better.
Step 2: Grill the Chicken
Once the chicken has finished marinating, preheat your grill to 450°F. Remove the chicken from the marinade and then gently pat it dry. Place the chicken on the hot grill and cook for about 5 minutes per side, or until the thickest part reaches an internal temperature of 165°F. Don’t have a grill? No problem! You can bake or air fry the chicken instead. Once the chicken is cooked through, transfer it to a plate and let it rest for about 5 minutes. This gives the juices a chance to settle back into the chicken before you slice it. After that, cut the chicken into thin strips.
Step 3: Warm the Pita Bread
Before filling the pitas, warm the bread in the oven for a few minutes. You don’t need to get it crispy necessarily, just warm it enough to make it soft and flexible. This little step helps prevent the pita from cracking when you start adding all those delicious fillings.
Step 4: Build Your Pita Pockets
Start by stuffing each pita with the sliced Greek chicken. Then, pile on your favorite toppings, like spinach or romaine, followed by red onion, cucumber, artichoke hearts, Kalamata olives, and tomatoes. Then, drizzle everything with plenty of tzatziki. Finally, finish with crumbled feta and a sprinkle of fresh dill.
Step 5: Make Them Your Own
There’s really no wrong way to build these pita pockets. If you love cucumber, add a little extra. Prefer more feta or tzatziki? Go for it! And if there’s a topping you’re not a fan of, simply leave it out. That’s one of the best things about homemade pita pockets. You can make them exactly the way you like them.
Step 6: Serve and Enjoy
Finally, serve your Greek chicken pita pockets while they’re still warm and dig in!
You’ve got juicy, flavorful Greek chicken, crisp vegetables, creamy tzatziki, salty feta, and fresh herbs all tucked into a soft pita. It’s a simple, satisfying meal that’s perfect for lunch or dinner.
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