Greek chicken pita plates are fresh, bright and filling. The lemon herb chicken pairs with creamy tzatziki, crisp vegetables and warm pita for a dinner that feels restaurant-worthy.
Quick facts
- Ready in: 30 minutes
- Protein focus: Greek-seasoned chicken
- Best for: weeknight dinner, healthy lunch leftovers, meal prep
Ingredients
- 1 lb chicken breast
- 1 tsp oregano
- 1 lemon, juiced
- 1 tbsp olive oil
- 1 cup cucumber
- 1 cup tomatoes
- 1/2 cup tzatziki
- 2 whole wheat pitas
- Salt and pepper
Instructions
- Season chicken with lemon, oregano, olive oil, salt and pepper.
- Cook chicken in a skillet until golden and cooked through.
- Slice cucumber and tomatoes for a quick salad.
- Warm pita in a pan or toaster.
- Plate chicken with salad, pita and tzatziki.
Pro tips
- Add feta if you want a richer plate.
- Use chicken thighs for extra juiciness.
- Prep the salad while the chicken cooks.