World Kitchen
Mediterranean Chicken Pita Pocket
The Mediterranean chicken pita pocket is a perfect embodiment of the healthy-casual food concept, combining crisp vegetable freshness and protein-packed tender meat. Inside the airy pita pouch hides juicy pieces of pan-seared chicken breast, crunchy cucumber, a mix of salad greens, and vibrant pickled red onion that adds texture and a sweet tang. The composition is completed with a chilled garlic-infused yogurt sauce, which delicately binds all components together. This recipe functions beautifully due to the bold contrast between the hot, seasoned chicken and the invigorating coolness of the vegetables.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 15 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 410 kcal
- Protein
- 28 g
- Fat
- 14 g
- Carbs
- 42 g
- Fiber
- 3 g
Step by step
Method
- 01
Slice the red onion into thin half-rings, submerge in a small…
Slice the red onion into thin half-rings, submerge in a small bowl with lemon juice and a pinch of salt, and let marinate to remove sharpness.
- 02
For the sauce, whisk together thick Greek yogurt, minced garl…
For the sauce, whisk together thick Greek yogurt, minced garlic, dried oregano, and a pinch of salt until smooth, then chill in the refrigerator to infuse.
- 03
Wash and pat dry the chicken breast, then dice it into small,…
Wash and pat dry the chicken breast, then dice it into small, bite-sized cubes about 2 cm thick.
- 04
Heat olive oil in a skillet over high heat and add the chicken
Heat olive oil in a skillet over high heat and add the chicken. Cook for 7-10 minutes, stirring occasionally, until beautifully golden and cooked through.
- 05
While the chicken cools slightly, cut the cucumber into quart…
While the chicken cools slightly, cut the cucumber into quarter-slices and tear the crisp romaine lettuce leaves into medium pieces.
- 06
Slice each pita round in half to create two pockets
Slice each pita round in half to create two pockets. Gently open them from the inside with your fingers, taking care not to puncture the delicate bread walls.
- 07
Coat the inside of each pita pocket with a spoonful of garlic…
Coat the inside of each pita pocket with a spoonful of garlic yogurt, then stuff with layers of lettuce, cucumber, warm chicken, and pickled onion. Top with an extra drizzle of sauce.
Dishday
Useful advice
Cooking tip
To ensure the pita pocket opens perfectly even and doesn't tear, warm the pita in a dry skillet or toaster for 30 seconds on each side—the steam inside will naturally puff the bread.
How to serve
Serve the pita immediately after assembling, setting it vertically in a pocket holder or wrapping the bottom in parchment paper to prevent the sauce from leaking.
How to store
Keep the individual sandwich components (cooked chicken, sauce, and pickled onion) in separate containers in the fridge for up to 2 days, assembling right before eating.
Note
It's important to sear the chicken over high heat in short intervals to lock in the juices, preventing the breast meat from drying out.
