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RecipesLunch

Lunch

Greek Chicken Pita

Lemon and oregano chicken roasted with peppers on one tray, stuffed into warm pita with tzatziki, cucumber, red onion, olives and feta. For a packed lunch, warm the filling and keep the sauce cold.

Serves
4
Prep
20min
Cook
20min
Total
40min

Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol

Greek Chicken Pita

Per serving

Calories
429kcal
Protein
37.1g
Carbs
27.6g
Fat
19.8g
Fibre
3g

Ingredients

Measurements

For 4 servings · MetricUS

  • 500gchicken breast fillets, cut into strips
  • 3 clovesgarlic, grated
  • 1 tbspolive oil
  • 2 tbsplemon juice
  • 1 tspground cumin
  • 1 tspsmoked paprika
  • 1 tspdried oregano
  • 1 tspsalt
  • 1 pinchblack pepper
  • 2peppers, slicedabout 240g
  • 150g2% Greek yoghurt
  • ½cucumber, grated and squeezed dry
  • 1 tbsplemon juice
  • 1 tbspolive oil
  • 1 clovegarlic, grated
  • 1 tspdried dill
  • ¼ tspsalt
  • 4pita breads
  • ½cucumber, diced
  • ½red onion, sliced
  • 60gKalamata olives
  • 100greduced-fat feta, crumbled
  • 1.1 lbchicken breast fillets, cut into strips
  • 3 clovesgarlic, grated
  • 1 tbspolive oil
  • 2 tbsplemon juice
  • 1 tspground cumin
  • 1 tspsmoked paprika
  • 1 tspdried oregano
  • 1 tspsalt
  • 1 pinchblack pepper
  • 2bell peppers, slicedabout 8.5oz
  • 2/3 cup2% Greek yogurtabout 150g
  • ½cucumber, grated and squeezed dry
  • 1 tbsplemon juice
  • 1 tbspolive oil
  • 1 clovegarlic, grated
  • 1 tspdried dill
  • ¼ tspsalt
  • 4pita breads
  • ½cucumber, diced
  • ½red onion, sliced
  • 0.4 cupKalamata olivesabout 60g
  • 3½ ozreduced-fat feta, crumbled

Method

  1. Prep the oven.

    Heat the oven to 200C fan (425F).

  2. Roast the chicken and peppers.

    Toss the chicken strips with the garlic, olive oil, lemon juice, cumin, smoked paprika, oregano, salt and pepper. Spread the chicken and sliced peppers across a lined baking tray in a single layer.

    Roast for 18 to 20 minutes, turning once, until the chicken is cooked through and the peppers have softened at the edges.

  3. Make the tzatziki.

    While the tray is in the oven, stir the yoghurt, cucumber, lemon juice, olive oil, garlic, dill and salt together for the tzatziki.

  4. Warm the pitas.

    Warm the pita breads in the oven for the last 2 minutes, or in a dry pan, until soft and pliable.

  5. Assemble the pitas.

    Split each pita and fill with the roasted chicken and peppers, diced cucumber, red onion and olives. Spoon over the tzatziki and finish with the crumbled feta.

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