Greek Chicken Feta Stuffed Pitas (Printable Version)

Lemon chicken, pearl couscous, and tzatziki stuffed in warm pitas with feta for a Mediterranean feast.

# 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 - ½ teaspoon black pepper

→ Pearl Couscous Salad

08 - 1 cup pearl couscous
09 - 2 cups water or chicken broth
10 - ½ cup cherry tomatoes, quartered
11 - ⅓ cup cucumber, diced
12 - ¼ cup red onion, finely diced
13 - ¼ cup Kalamata olives, pitted and sliced
14 - ¼ 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

19 - 1 cup Greek yogurt
20 - ½ 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

# Step-by-Step Guide:

01 - In a bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts, toss to coat, and marinate for at least 15 minutes.
02 - Heat a grill pan or skillet over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through. Let rest, then slice thinly.
03 - In a saucepan, bring water or broth to a boil. Add pearl couscous, reduce heat, and simmer uncovered for 8-10 minutes, stirring occasionally, until tender. Drain if needed and let cool.
04 - In a large bowl, combine cooked couscous, cherry tomatoes, cucumber, red onion, olives, feta, and parsley. Drizzle with olive oil and lemon juice. Season with salt and pepper and toss gently.
05 - Mix Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and a pinch of salt and pepper in a small bowl. Stir until smooth and refrigerate until ready to use.
06 - Warm pita breads and cut in half to form pockets. Layer couscous salad and sliced chicken in each pocket. Top generously with tzatziki, extra feta, and parsley.
07 - Serve immediately or wrap for a portable meal.

# Additional Tips::

01 -
  • Everything can be prepped ahead and assembled in minutes when hunger strikes.
  • The contrast between warm chicken, cold creamy tzatziki, and fluffy couscous is genuinely addictive.
  • It feels restaurant fancy but uses straightforward ingredients and techniques.
  • Leftovers pack beautifully for lunch the next day without getting soggy.
02 -
  • Do not skip squeezing the grated cucumber for tzatziki, I learned this the hard way when my sauce turned into soup.
  • Let the chicken rest after grilling or all the juices run out onto the cutting board instead of staying in the meat.
  • Taste the couscous salad before assembling, it should be bright and well seasoned or the whole pita will taste flat.
03 -
  • Grill extra chicken and use it throughout the week in salads, grain bowls, or scrambled eggs.
  • If your pitas are stale, wrap them in a damp towel and microwave for 20 seconds to bring them back to life.
  • Add a pinch of sumac to the couscous salad for an extra layer of tangy, lemony brightness.
Go Back