*Post and recipe updated as of August 1st 2014! I improved the photos and tweaked the recipe for the better, you are going to love it!
I made these pitas as an easy lunch one day and they were a hit. The pitas are flavorful and the perfect meal for a hot summer day. It really makes me miss Greece and want to head back there again next summer. I especially miss the olives in Greece, there is nothing like them, but for now I’ll settle for these pitas.
Greek Stuffed Pitas
A flavorful and healthy Greek stuffed pita.
Serves: 4 pitas
- 4 pita pockets
- 2 large chicken breasts
- 2½ cups grape tomatoes, sliced
- 2 cups cucumber, chopped and seeds removed
- ¼ cup white onion, diced
- 2 tablespoons Kalamata olives, sliced
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon lemon zest
- 1 tablespoon dried oregano (Raquel prefers Turkish Oregano)
- 1 teaspoon shallot salt (can be substituted for garlic salt)
- 1 container feta cheese
- Prepare the chicken breast: Add a splash of oil to a skillet, and warm it. Salt and pepper both sides of the chicken breasts and place them in the skillet over a medium heat.
- Cover loosely with aluminum foil and cook for about 10 minutes on each side or until fully cooked.
- Add tomatoes, cucumber, onion, olives, olive oil, black pepper, lemon zest, oregano and shallot salt to a bowl and mix well.
- This can be done overnight or ahead of time to allow the flavors to blend.
- Once your chicken is cooked, allow it to cool a bit so you can handle it. Chop it into small cubed size pieces.
- Heat pita pockets in the microwave for 30 seconds and fill with warm chicken, the tomato and cucumber salad and top with feta cheese.
Serving size: 1 pita