Greek Lemon Chicken Pita Bowls with Minted Feta Sauce
Description
Greek Lemon Chicken Pita Bowls are bright, tangy, and packed with Mediterranean flavors. Tender chicken is marinated in lemon, garlic, and herbs, then served in warm pita bowls with crisp vegetables, fluffy rice or grains, and a creamy minted feta sauce. The result is a balanced dish combining protein, fresh produce, and bold citrusy flavor — perfect for lunch, dinner, or meal prep.
This dish is customizable, nutritious, and delivers restaurant-style flavor at home.
Time Required
Prep Time: 20 minutes
Marination Time: 30 minutes (recommended, optional but best)
Cook Time: 20 minutes
Total Time: ~1 hour 10 minutes
Ingredients
For the Lemon Chicken
2 boneless skinless chicken breasts (or thighs)
3 tbsp olive oil
3 tbsp fresh lemon juice
1 tbsp lemon zest
3 garlic cloves (minced)
1 tsp dried oregano
½ tsp paprika
½ tsp salt
½ tsp black pepper
For the Minted Feta Sauce
½ cup feta cheese (crumbled)
¼ cup Greek yogurt
1 tbsp olive oil
1 tbsp fresh lemon juice
2 tbsp fresh mint (finely chopped)
1–2 tbsp water (to thin)
Black pepper to taste
Bowl Base
2 cups cooked rice, quinoa, or couscous
2 pita breads (warmed and sliced)
Fresh Toppings
1 cup cherry tomatoes (halved)
1 cucumber (diced)
¼ red onion (thinly sliced)
½ cup lettuce or mixed greens
Kalamata olives (optional)
Extra lemon wedges (optional)
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper.
Coat chicken thoroughly with marinade.
Cover and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).
Step 2: Cook the Chicken
Pan Method (recommended):
Heat a skillet over medium heat with a little olive oil.
Cook chicken 6–7 minutes per side until golden and internal temperature reaches 75°C (165°F).
Rest for 5 minutes, then slice.
Alternative: Grill or bake at 200°C (400°F) for 18–20 minutes.
Step 3: Make Minted Feta Sauce
Blend or mash feta, Greek yogurt, olive oil, lemon juice, and mint.
Add water gradually until smooth and drizzle-friendly.
Season with black pepper.
Step 4: Prepare Bowl Components
Cook rice or grains according to package instructions.
Chop vegetables.
Warm pita bread in a pan or oven.
Step 5: Assemble the Pita Bowls
Add rice or grains to bowl.
Top with sliced chicken.
Arrange fresh vegetables and pita pieces.
Drizzle generously with minted feta sauce.
Finish with extra lemon juice if desired.
Serve immediately.
Pro Tips
Marinate overnight for maximum flavor.
Chicken thighs stay juicier than breasts.
Add roasted potatoes for extra authenticity.
For meal prep, keep sauce separate until serving.
Frequently Asked Questions
Can I use store-bought rotisserie chicken?
Yes. Toss shredded chicken in lemon juice, olive oil, garlic, and oregano before serving.
What can replace feta cheese?
Try goat cheese, labneh, or a dairy-free feta alternative.
Can I make this dairy-free?
Use plant-based yogurt and dairy-free feta or substitute hummus or tahini sauce.
What grain works best?
Rice, quinoa, couscous, or even bulgur wheat all work well.
How long does it keep?
Chicken: 3–4 days refrigerated
Sauce: 3 days refrigerated
Assembled bowls: best eaten fresh
Can I make it low-carb?
Replace grains with cauliflower rice or extra greens.
Nutritional Information (Approximate per serving)
(Based on 2 servings with rice and sauce)
Calories: 520 kcal
Protein: 38 g
Carbohydrates: 45 g
Fat: 22 g
Fiber: 4 g
Sugar: 5 g
Sodium: 620 mg