Save Tender Greek lemon chicken, fluffy pearl couscous salad, and creamy tzatziki come together in warm pita pockets for a vibrant, satisfying Mediterranean meal. This dish captures the essence of Greek cuisine, offering a balanced mix of textures and bright, citrusy notes in every bite.
Save Whether you're looking for a fresh weeknight dinner or a meal-prep friendly lunch, these stuffed pitas are incredibly versatile. The combination of savory grilled chicken and the tangy crunch of the couscous salad creates a refreshing flavor profile that is hard to resist.
Ingredients
- For the Greek Lemon Chicken:
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Pearl Couscous Salad:
- 1 cup pearl couscous
- 2 cups water or chicken broth
- ½ cup cherry tomatoes, quartered
- ⅓ cup cucumber, diced
- ¼ cup red onion, finely diced
- ¼ cup Kalamata olives, pitted and sliced
- ¼ cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
- For the Tzatziki:
- 1 cup Greek yogurt
- ½ cup cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- For Assembly:
- 4 large pita breads
- Extra crumbled feta, for garnish
- Fresh parsley, for garnish
Instructions
- Marinate the Chicken
- In a bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add chicken breasts, toss to coat, and let marinate for at least 15 minutes.
- Cook the Chicken
- Heat a grill pan or skillet over medium-high heat. Grill chicken for 6-7 minutes per side, or until cooked through. Let rest, then slice thinly.
- Prepare the Couscous
- 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.
- Make the Salad
- 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; toss gently.
- Prepare the Tzatziki
- 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; refrigerate until ready to use.
- Assemble the Pitas
- Warm pita breads. Cut in half to form pockets. Layer couscous salad and sliced chicken in each pocket. Top generously with tzatziki, extra feta, and parsley.
Zusatztipps für die Zubereitung
For the best texture in your tzatziki, ensure the grated cucumber is squeezed very dry using a clean kitchen towel. Letting the chicken rest after grilling is essential to keep the meat juicy when slicing. If you have time, marinating the chicken for up to an hour will deepen the lemon and oregano flavors.
Varianten und Anpassungen
To make this dish vegetarian, simply omit the chicken and add roasted chickpeas seasoned with the same lemon and oregano marinade. You can also substitute the pearl couscous with quinoa or brown rice for a gluten-free grain option within the salad.
Serviervorschläge
Serve these stuffed pitas immediately while the chicken and bread are still warm, or wrap them tightly in foil for a portable, on-the-go meal. This dish pairs beautifully with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to complement the citrusy notes.
Save Enjoy this vibrant Mediterranean feast that brings together classic Greek flavors in a fun and handheld format. It's a nutritious and flavorful way to brighten up your meal routine!
Kitchen Q&A
- → Can I make the chicken ahead of time?
Yes, you can grill the chicken up to 2 days in advance. Store it sliced in an airtight container in the refrigerator and reheat gently before assembling the pitas.
- → What can I substitute for pearl couscous?
You can use regular couscous, quinoa, or orzo pasta. Adjust cooking time according to package directions. Quinoa will add extra protein while maintaining the Mediterranean profile.
- → How do I prevent pita pockets from tearing?
Warm the pitas slightly in the microwave or oven for 30 seconds before cutting. This makes them more pliable. Cut carefully around the edge to create the pocket, then gently separate the layers.
- → Can I make this vegetarian?
Absolutely. Replace the chicken with roasted chickpeas seasoned with lemon and oregano, or add grilled halloumi cheese for protein. The tzatziki and couscous salad are naturally vegetarian-friendly.
- → How long does tzatziki sauce last?
Homemade tzatziki will keep for 3-4 days in the refrigerator. The garlic flavor intensifies over time, so you may want to adjust the amount if making it ahead. Store in an airtight container.
- → What wine pairs well with these stuffed pitas?
A chilled Assyrtiko or Sauvignon Blanc complements the bright lemon and herb flavors. For red wine lovers, a light Pinot Noir or rosé works beautifully with the Mediterranean ingredients.