Greek Chicken Pita Pockets
Marinated chicken, cucumber, feta and yogurt sauce in a Power Pita. Warm the pita before you open it and the pocket splits cleanly instead of tearing.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Serves
- 4
Ingredients
Four filled pocket halves.
- ThinSlim 2 ThinSlim Foods Zero Net Carb Power Pitas, halved
- 1 lb boneless skinless chicken thighs
- 3 tbsp olive oil, divided
- 2 tbsp lemon juice
- 2 garlic cloves, grated and divided
- 1 tsp dried oregano
- 1 cup thick Greek yogurt
- 1 tbsp chopped fresh dill
- 1 cup diced cucumber, divided
- 1 cup halved cherry tomatoes
- 1/4 small red onion, sliced thin
- 3 oz feta, crumbled
- 1/4 cup pitted Kalamata olives, halved
- Kosher salt and black pepper
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Made with ThinSlim. Figures are the product label, not the finished dish.
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Method
- Toss the chicken with 2 tbsp olive oil, the lemon juice, half the garlic, the oregano, 1 tsp salt and plenty of pepper. Leave it 15 minutes at room temperature, or up to overnight in the fridge.
- Squeeze half the diced cucumber in a paper towel to drive out the water, then stir it into the yogurt with the dill, the remaining garlic and a pinch of salt. Refrigerate until you need it.
- Heat the remaining olive oil in a heavy skillet over medium high. Cook the thighs 5 to 6 minutes per side, until deeply browned and the juices run clear when pierced at the thickest point.
- Rest the chicken 5 minutes, then slice it across the grain into strips.
- Warm the pita halves 30 seconds in a dry skillet or 10 seconds in the microwave, just until they feel pliable. Open each pocket with your fingers rather than a knife.
- Fill each pocket with chicken, the remaining cucumber, tomatoes, red onion, feta and olives.
- Spoon the yogurt sauce in last, over the top of the filling, and serve immediately.
Tips
Warm the pita before opening it. Cold, this pita is firm and the pocket tears down the side. Thirty seconds of heat makes it flexible and it opens in one piece.
Sauce goes in last, on top. Put it in first and it wets the inside of the pocket, which is where these pitas are least forgiving.
Wringing the water out of half the cucumber is what keeps the yogurt sauce thick. Skip it and you get a runny sauce that finds every seam.
Thighs over breasts here. They stay juicy through a hard sear and they hold up if you build these ahead for lunch. Keep the filling and the sauce separate until you eat.
Sauce goes in last, on top. Put it in first and it wets the inside of the pocket, which is where these pitas are least forgiving.
Wringing the water out of half the cucumber is what keeps the yogurt sauce thick. Skip it and you get a runny sauce that finds every seam.
Thighs over breasts here. They stay juicy through a hard sear and they hold up if you build these ahead for lunch. Keep the filling and the sauce separate until you eat.