Greek Chicken Stuffed Pitas

Greek chicken stuffed pitas with lemon-oregano chicken, crisp cucumber and tomato, feta, and tzatziki. An easy stovetop meal ready in about 30 minutes.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 4 pitas
• 1 medium cucumber
• 1 medium tomato
• 0.5 cup tzatziki
• 0.333 cup feta cheese
• 1 lemon
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Slice the chicken breasts horizontally into thinner cutlets for even cooking. (about 3 min)
2. Season the chicken with the juice of half the lemon, oregano, salt, and pepper. (about 2 min)
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. (about 8 min) — Medium-high heat
4. Reduce the heat to medium and continue cooking until the thickest piece reaches 165°F on an instant-read thermometer, about 2 to 4 minutes more per side if needed. Rest for 5 minutes, then slice. (about 8 min) — Medium heat
5. Warm the pitas in the skillet for 30 to 60 seconds per side. (about 2 min) — Medium heat
6. Fill each pita with sliced chicken, cucumber, tomato, feta, and tzatziki. Squeeze the remaining lemon over the fillings and serve. (about 2 min)