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Greek cuisine is celebrated worldwide for its vibrant flavors, fresh ingredients, and healthy preparation methods. It is a delightful blend of Mediterranean influences, showcasing the use of herbs, vegetables, grains, and proteins. The essence of Greek cooking lies in its simplicity and the ability to create satisfying dishes that are both nutritious and full of flavor. One such dish that embodies these principles is the Mini Greek Chicken Pita Pockets.

Mini Greek Chicken Pita Pockets

Discover a delicious and healthy meal with Mini Greek Chicken Pita Pockets! This easy-to-make recipe features tender grilled chicken marinated in olive oil, lemon juice, and fresh herbs, all stuffed inside whole wheat pita bread. Loaded with vibrant vegetables like cherry tomatoes and cucumbers, and topped with creamy feta and a yogurt dressing, these pita pockets are perfect for lunch, dinner, or a picnic. Enjoy the authentic flavors of Greece while staying nutritious!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon fresh lemon juice

2 teaspoons dried oregano

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

4 whole wheat pita breads

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 red onion, thinly sliced

1/2 cup crumbled feta cheese

1/2 cup plain Greek yogurt

1 tablespoon fresh dill, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Chicken: In a zip-top bag or shallow dish, combine the olive oil, lemon juice, dried oregano, minced garlic, salt, black pepper, and smoked paprika. Add the chicken breasts to the marinade, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

    Cook the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken for about 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F). Once done, transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into bite-sized pieces.

      Prepare the Pita: While the chicken is resting, heat the pita breads for about 1-2 minutes on the grill or in a dry skillet until warm and pliable.

        Assemble the Pita Pockets: Take one pita and gently open it up to create a pocket. Fill each pita with sliced grilled chicken, halved cherry tomatoes, diced cucumber, sliced red onion, and crumbled feta cheese.

          Finish with Dressing: Drizzle the Greek yogurt over the fillings and sprinkle with fresh dill for added flavor. Serve with lemon wedges on the side for a zesty kick.

            Serve and Enjoy: Arrange the filled pita pockets on a platter and serve immediately. Enjoy your Mini Greek Chicken Pita Pockets warm for a delightful meal!

              Prep Time, Total Time, Servings: 30 minutes | 1 hour (including marination) | 4 servings