Greek Chicken Feta Stuffed Pitas (Print Version)

Tender lemon-marinated chicken, pearl couscous salad with tomatoes and feta, and homemade tzatziki fill warm pita pockets for a satisfying Mediterranean meal.

# 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. Allow to marinate for at least 15 minutes at room temperature.
02 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 6-7 minutes per side until fully cooked through. Transfer to a cutting board and rest for 3-5 minutes, then slice thinly.
03 - Bring water or broth to a boil in a saucepan. Add pearl couscous, reduce heat to low, and simmer uncovered for 8-10 minutes, stirring occasionally, until tender. Drain excess liquid if needed and allow to cool slightly.
04 - In a large bowl, combine cooked couscous, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently to combine.
05 - Mix Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and pepper in a small bowl. Stir until smooth and refrigerate until ready to serve.
06 - Warm pita breads briefly over heat or in a microwave. Cut each pita in half to create pockets. Layer couscous salad and sliced chicken into each pocket.
07 - Top each pita generously with tzatziki sauce, additional crumbled feta cheese, and fresh parsley. Serve immediately or wrap for transport.

# Expert Tips:

01 -
  • It comes together faster than takeout: From start to table in under an hour, with most components prepped while the chicken cooks.
  • Every bite has texture and flavor: Tender chicken, chewy-tender couscous, creamy tzatziki, and crisp vegetables create something you actually want to eat again tomorrow.
  • You can prep components ahead: Make the tzatziki and couscous salad the night before, then just grill the chicken when hunger strikes.
02 -
  • Don't skip the resting step for the chicken: Those five minutes of rest allow the juices to redistribute, keeping every slice tender instead of dry and stringy.
  • Squeeze your grated cucumber dry in the tzatziki: I learned this the hard way after making watery sauce three times; that one squeezing step changes everything about the texture and flavor.
  • Taste the couscous salad before assembly and adjust: Couscous absorbs flavors, so it may need more lemon juice or salt than you'd expect; trust your palate.
03 -
  • Pound your chicken breasts to even thickness: This ensures they cook at the same rate and won't have a rubbery edge while the center is still cooking.
  • Use a meat thermometer if you're nervous: Chicken is done at 165°F internal temperature, and knowing this removes all guesswork and anxiety from cooking poultry.
  • Make tzatziki in a coffee filter lined strainer: Strain the grated cucumber overnight in the fridge before making tzatziki for supremely creamy results without any wateriness.
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