Mediterranean Greek Chicken Pita Pockets With Honey Sauce

These Mediterranean Greek Chicken Pita Pockets are fresh, flavorful, and easy to make — the perfect balance of savory, zesty, and sweet. Juicy marinated chicken, crisp vegetables, and creamy feta come together inside soft pita bread, all topped with a drizzle of golden honey sauce that ties everything together. They’re quick enough for a weeknight dinner yet delicious enough to impress guests.

Total Time: 35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

For the Chicken and Marinade:

Boneless, skinless chicken breasts or thighs

2 tbsp olive oil

2 tbsp lemon juice

1 tsp dried oregano

½ tsp paprika

1 clove garlic (minced) or ½ tsp garlic powder

Salt and black pepper to taste

For the Pita Pockets and Salad:

Pita bread (whole or halved)

Shredded lettuce

Diced cucumber

Cherry tomatoes, halved

Thinly sliced red onion

Crumbled feta cheese

Fresh parsley or dill for garnish

For the Honey Sauce:

2 tbsp honey

1 tsp hot sauce (optional, for “hot honey”)

A pinch of chili flakes

1 tsp lemon juice

Instructions

Marinate the Chicken:
In a bowl, combine olive oil, lemon juice, oregano, paprika, garlic, salt, and pepper. Add the chicken and toss to coat evenly. Let it marinate for at least 15 minutes (or up to a few hours in the fridge for deeper flavor).

Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5–6 minutes per side, or until fully cooked through and golden brown. Remove from heat and let rest for a few minutes before slicing into strips.

Prepare the Honey Sauce:
In a small bowl, whisk together honey, lemon juice, chili flakes, and hot sauce (if using). Set aside.

Assemble the Pita Pockets:
Warm the pita bread briefly in a pan or toaster. Slice each pita in half to create pockets (or use them whole if preferred). Fill with shredded lettuce, diced cucumber, cherry tomatoes, and red onion.

Add the Chicken and Cheese:
Add the sliced chicken to each pita, sprinkle with crumbled feta, and top with fresh parsley or dill.

Finish with Honey Sauce:
Drizzle the honey sauce over the top of each pita pocket before serving.

Serve:
Enjoy immediately while warm, with extra honey sauce or a side of Greek yogurt for dipping.

Tips & Variations

Choose the right chicken cut.
Chicken thighs stay juicier and more flavorful than breasts, especially if you’re grilling or pan-searing. If using breasts, don’t overcook them—remove them once they reach 165°F (74°C) internally.

Marinate for maximum flavor.
Even 15 minutes makes a difference, but if you can, marinate the chicken for at least 1 hour. The lemon and olive oil help tenderize the meat, while the herbs and garlic infuse it with that classic Mediterranean taste.

Adjust the honey sauce to your taste.
For a sweet version, use plain honey and lemon juice.
For a spicy “hot honey” twist, add chili flakes and hot sauce. It pairs beautifully with the salty feta and herbs.

Add a creamy element.
You can spread a thin layer of Greek yogurt, tzatziki, or hummus inside the pita before adding the chicken and veggies. It adds creaminess and keeps the pita from drying out.

Make it vegetarian.
Replace the chicken with grilled halloumi, falafel, or roasted chickpeas. The honey sauce and fresh vegetables still bring lots of flavor and balance.

Use wraps instead of pita.
If you don’t have pita pockets, use flatbreads or tortillas to make Mediterranean-style wraps. They’re easier to roll and pack well for lunches.

Add extra veggies.
You can toss in roasted red peppers, artichoke hearts, or sliced avocado for more color and texture.

Storage tip.
Store leftover chicken and vegetables separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and assemble fresh pita pockets when ready to serve.

Q&A

Q: Can I grill the chicken instead of pan-searing it?
Yes. Grilling gives the chicken a smoky flavor that works beautifully with the honey sauce. Just make sure to oil the grates lightly and cook over medium heat until golden and cooked through.

Q: Can I make this ahead of time?
You can marinate the chicken and chop the veggies up to a day in advance. Store everything separately, then cook and assemble right before serving for the best texture and freshness.

Q: Is there a good dairy-free option?
Absolutely. Simply skip the feta cheese or use a dairy-free version. The flavors from the chicken, veggies, and honey sauce are still delicious on their own.

Q: What can I use instead of pita bread?
You can use flatbreads, naan, or even whole-grain wraps. If you prefer something lighter, serve the chicken and salad over a bed of greens instead.

Q: How can I make it spicier?
Add extra chili flakes or drizzle more hot sauce into the honey sauce. You can also sprinkle some cayenne over the chicken before cooking.

Nutrition

(Per Serving — 1 pita pocket)

Calories: ~420 kcal

Protein: 30 g

Carbohydrates: 30 g

Fat: 18 g

Saturated Fat: 5 g

Fiber: 4 g

Sugar: 10 g

Sodium: 550 mg

Calcium: 150 mg

Iron: 2 mg

(Values may vary depending on ingredients and portion size.)

Conclusion

These Mediterranean Greek Chicken Pita Pockets with Honey Sauce combine the best of fresh Mediterranean flavors with a touch of sweetness and heat. The tender herbed chicken, crisp veggies, and creamy feta tucked into warm pita make every bite balanced and satisfying.

They’re perfect for quick dinners, packed lunches, or healthy meal prep. The honey sauce adds a light, flavorful finish that makes the dish feel special without being complicated — a delicious and wholesome way to enjoy Mediterranean-style eating at home.