Mediterranean Style Chicken Pitas

This chicken pita with veggies and yogurt dressing is a delish and protein-packed lunch.

Mediterranean-style chicken pita pockets with lots of veggies and a creamy yogurt dressing. I truly cannot get enough of this chicken— The marinade is quick and great for meal prep. The yogurt keeps the chicken nice and moist and is just a great, easy thing to use that you most likely already have in your fridge! You’re going need yogurt a couple times in this recipe, and I like to use a Greek yogurt like this.

This is a great recipe for meal prep, just cook the chicken in the beginning of the week and store in the fridge. I added a little avocado/chickpea mash for some extra protein to this chicken pita pocket, but totally optional. Load all of this into your warmed pita pocket, and you have a delicious healthy lunch ready to eat.

If you loved this protein-packed lunch, be sure to check out my other sandwich ideas here.

• Dinner

Mediterranean Style Chicken Pitas

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Ingredients

Chicken marinade:

• ▢ 1 pound boneless skinless chicken thighs
• ▢ 1/2 cup yogurt
• ▢ 1 diced shallot
• ▢ 1/4 cup Olive oil
• ▢ 6 cloves grated garlic
• ▢ 1/2 a lemon + more for topping
• ▢ Sea salt
• ▢ Pepper
• ▢ 1 tbsp red pepper flakes
• ▢ 1 tbsp smoked paprika

Dressing:

• ▢ Greek yogurt
• ▢ 1 small shallot finely chopped
• ▢ 1/4 cup red wine vinegar
• ▢ 1/3 cup olive oil
• ▢ 1 tbsp oregano
• ▢ 1 garlic clove grated

The Rest:

• ▢ Pitas
• ▢ Avocado
• ▢ Chickpeas
• ▢ Dill
• ▢ Olive oil
• ▢ A squeeze of lemon
• ▢ Veggies of choice- I did lettuce olives, scallions, banana peppers, carrots, tomatoes & cucumbers

Instructions 

• Wash chicken and slice into cubes. Add to a ziplock bag and add all marinade ingredients. Let marinate for at least 30 min or overnight. 30 min before cooking, preheat oven to 425. Lay chicken on a baking sheet and bake for 15 min. Turn over and bake for about 8 min. Broil for another 2-3 min.
• Preheat oven to 350. Step 4: Slices pitas in half and crumple up parchment paper. Carefully, add to the inside of the pitas. This will help them keep their shape. Toast in the oven for a few min, just until warmed.
• Smash avocado and chickpeas together with lemon juice, red pepper flakes, salt and pepper.
• Make dressing by combining in a small bowl.
• Chop and combine all your veggies. Add chicken and top with dressing and mix.
• Coat the inside of the pitas with the avocado / chickpea mix. Add. Veggie/chicken mix and top with more dressing as desired. Enjoy!

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