Description
Lemon-Garlic Chicken Pitas topped with Feta Tzatziki and Roasted Bell Peppers for a flavorful meal.
Ingredients
Scale
- 1/3 cup plain Greek yogurt
- 1/4 cup olive oil
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into small cubes
- 1/4 cup fresh lemon juice
- 6 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- Pinch of crushed red pepper flakes
- Salt and black pepper, to taste
- 2 large bell peppers, sliced
- 1 tablespoon olive oil
- 8 ounces feta cheese
- 1/4 cup plain Greek yogurt
- 2 garlic cloves, grated
- Juice of 1 lemon
- 1–2 Persian cucumbers, shredded and squeezed dry
- Salt, to taste
- Pinch of red pepper flakes (optional)
- 6 warmed pitas
- Pickled red onions
- Lettuce
- Fresh dill
- Fresh parsley
- Extra tzatziki
Instructions
- Mix Greek yogurt, olive oil, lemon juice, garlic, shallots, smoked paprika, oregano, pepper flakes, salt, and pepper.
- Coat the chicken cubes and marinate for 15 minutes or up to overnight.
- Preheat oven to 425°F.
- Spread sliced peppers on a sheet pan with olive oil, salt, and pepper; roast for 18–20 minutes.
- Place chicken on another sheet pan and bake for 15 minutes; stir and cook for an additional 5–10 minutes.
- Broil chicken for 1–2 minutes to lightly char.
- Blend feta, 1/4 cup yogurt, garlic, and lemon juice until smooth.
- Stir in remaining yogurt, cucumber, salt, and optional pepper flakes.
- Warm pitas and spread tzatziki inside.
- Add lettuce, chicken, peppers, pickled onions, herbs, and extra tzatziki.
Notes
- Marinate the chicken overnight for deeper flavor.
- Adjust seasoning for personal preference.
- Add more vegetables or toppings as desired.
Nutrition
- Serving Size: 1 pita
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 95mg