Mediterranean Pitta Pockets
Elevate your mealtime with these Mediterranean Pitta Pockets, a flavorful and wholesome dish that's perfect for lunch, dinner, or meal prep. Featuring succulent strips of chicken marinated in olive oil, garlic powder, and aromatic spices like paprika and oregano, these pockets are brought to life with creamy hummus and a vibrant medley of fresh vegetables, including cherry tomatoes, cucumber, and red onion. Crumbled feta cheese adds a tangy richness, while a squeeze of fresh lemon juice ties all the flavors together. Served in warm, soft pitta breads, these pockets are not only quick to prepare—ready in just 35 minutes—but also packed with Mediterranean goodness in every bite. Whether it's a busy weeknight or a casual get-together, these easy-to-assemble pitta pockets are sure to be a hit!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Pitta breads
- 200 grams Hummus
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.5 bunch Fresh parsley
- 100 grams Feta cheese
- 1 whole Lemon
Instructions
Begin by preparing the chicken. Cut the chicken breasts into thin strips.
In a mixing bowl, combine olive oil, garlic powder, paprika, dried oregano, salt, and black pepper. Add chicken strips and toss to coat evenly.
Heat a non-stick skillet over medium-high heat. Cook the chicken strips for about 7-10 minutes, or until fully cooked and golden brown, stirring occasionally. Remove from heat and set aside.
Warm the pitta breads according to the package instructions, either in the oven or on a dry pan, to soften them.
Prepare the vegetables by slicing the cherry tomatoes in half, dicing the cucumber, thinly slicing the red onion, and chopping the fresh parsley.
Crumble the feta cheese and set aside.
Cut the lemon in half and squeeze its juice over the cooked chicken for a zesty flavor.
To assemble the pitta pockets, open each pitta bread gently and spread a layer of hummus inside.
Stuff each pitta with a mix of cooked chicken strips, sliced tomatoes, diced cucumber, sliced red onion, crumbled feta cheese, and chopped parsley.
Serve immediately, enjoying the fresh and tangy taste of these delightful Mediterranean pitta pockets.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 20.8 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 6166 mg | 268% | |
| Total Carbohydrate | 198.8 g | 72% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 18.1 g | ||
| Protein | 197.2 g | 394% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 875 mg | 67% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3594 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
