Lemony Greek seasoned chicken bites along with crisp cucumbers, plump tomatoes, spicy red onion, feta, and briny olives are tucked into a pita pocket and drizzled with Greek dressing. These tasty pitas make for a low-effort dinner or lunch any day of the week!
Season chicken. Pound chicken to an even thickness with a meat tenderizer then season both sides of the chicken breast with Greek seasoning blend.
Cook chicken and prep veggies. In a large skillet, heat olive oil over medium heat. Once hot, add chicken and cook about 7-8 minutes each side or until internal temp reaches 165ºF. Transfer chicken to a cutting board and cover with foil. Let rest for 3-5 minutes then slice. While chicken is cooking, slice and prep veggies.
Assemble pitas. Slice pita pockets in half and pry open to make a pocket. Fill pita pocket with chicken slices, cucumber, tomato, red onion, feta cheese and kalamata or black olives. Enjoy!
Notes
Drizzle with lemon or Greek vinaigrette or tzatziki sauce if preferred.
Hummus can be spread onto the inside of the pitas before stuffing if desired.
I use store-bought to save time but you can make your own seasoning using this blend: 1 tablespoon oregano, 1 tablespoon fresh lemon zest, ½ teaspoon garlic powder and ½ teaspoon salt.
Save time and start with rotisserie chicken meat. The lemon seasoned chicken works great with this recipe!