Mediterranean Greek Chicken & Olive Pita Pockets with Lemon Feta Sauce
Mediterranean Greek Chicken and Olive Pita Pockets with Lemon Feta Sauce are fresh, satisfying, and full of classic flavors that never feel heavy. This recipe brings together juicy lemon marinated chicken, briny olives, crisp vegetables, and a creamy yogurt based sauce that ties everything together. It is the kind of meal that works just as well for a quick lunch as it does for a relaxed dinner with friends. Served in warm pita pockets, every bite feels balanced, colorful, and comforting without being complicated. If you enjoy bold yet clean Mediterranean flavors, this is a recipe you will come back to often.
Prep Time: 20 minutes
Marinating Time: 20 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Ingredients
For the Chicken and Marinade
Boneless, skinless chicken breasts or thighs
Olive oil
Fresh lemon juice
Minced garlic
Dried oregano
Paprika (optional)
Cumin (optional)
Salt and black pepper
For the Pita Pockets
Pita breads
English cucumber, diced
Cherry or Roma tomatoes, halved or diced
Red onion, thinly sliced
Kalamata olives, pitted and halved
Crumbled feta cheese
Fresh parsley or dill, for garnish
Baby spinach or shredded lettuce (optional)
For the Sauce (Lemon Feta or Tzatziki Style)
Plain Greek yogurt
Fresh lemon juice
Olive oil
Minced garlic or garlic powder
Dried oregano or dill
Salt and pepper
Grated cucumber (optional, for tzatziki style)
Instructions
In a bowl, combine olive oil, lemon juice, garlic, oregano, optional paprika and cumin, salt, and black pepper.
Add the chicken and toss well to coat. Cover and marinate for at least 20 minutes.
Heat a skillet or grill pan over medium high heat with a drizzle of olive oil.
Cook the marinated chicken until golden and cooked through, turning once.
Remove chicken from heat and let rest briefly, then slice into strips.
In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, oregano or dill, salt, and pepper. Stir in grated cucumber if using.
Warm the pita breads in a dry skillet or oven until soft and pliable.
Open each pita and layer lettuce or spinach, sliced chicken, cucumber, tomatoes, red onion, and olives.
Spoon lemon feta sauce generously over the filling and sprinkle with crumbled feta.
Garnish with fresh parsley or dill and serve immediately.
Tips
Thighs stay juicier, while breasts offer a leaner option.
Do not over marinate or the lemon juice can toughen the chicken.
Cook chicken in a hot pan for better color and flavor.
Let chicken rest before slicing to keep it juicy.
Use thick Greek yogurt for a rich, creamy sauce.
Taste the sauce and adjust lemon or salt before serving.
Warm pitas gently to avoid drying them out.
Slice vegetables evenly for better texture in each bite.
Add feta just before serving to keep it fresh and crumbly.
Serve with extra sauce on the side for dipping.
Variations
Add grilled bell peppers or zucchini for extra vegetables.
Swap chicken for grilled lamb or shrimp.
Use whole wheat pita for added fiber.
Add hummus inside the pita for extra creaminess.
Make it spicy with chili flakes or harissa.
Use fresh herbs like mint for a brighter flavor.
Turn it into a bowl by serving over rice or quinoa.
Add roasted garlic to the sauce for deeper flavor.
Replace feta with goat cheese for a softer texture.
Make mini pita pockets for parties or gatherings.
Q&A
Can I make the chicken ahead of time?
Yes, cooked chicken can be stored and reheated gently.
Can I grill the chicken instead?
Absolutely, grilling adds great smoky flavor.
Is this dish kid friendly?
Yes, the flavors are mild and customizable.
How long does the sauce keep?
Up to three days in the fridge in a sealed container.
Can I make it dairy free?
Use a dairy free yogurt and skip the feta.
Are pita pockets freezer friendly?
The chicken freezes well, but assemble fresh.
What sides pair well with this?
Greek salad, roasted potatoes, or couscous.
Can I use store bought tzatziki?
Yes, it works as a quick substitute.
Is this recipe low carb?
Use lettuce wraps instead of pita for fewer carbs.
Can I use dried herbs instead of fresh?
Yes, dried herbs work well in this recipe.
Nutrition
(Approximate per serving)
Calories: 480
Protein: 35g
Carbohydrates: 34g
Fat: 22g
Fiber: 4g
Sodium: 720mg
Conclusion
Mediterranean Greek Chicken and Olive Pita Pockets with Lemon Feta Sauce are a flavorful, well balanced meal that feels both fresh and comforting. With juicy marinated chicken, crisp vegetables, and a creamy, tangy sauce, these pita pockets bring classic Mediterranean ingredients together in an easy, approachable way. Perfect for weeknight dinners, meal prep, or casual entertaining, this recipe is flexible, satisfying, and full of bright flavor you will want to enjoy again and again.