This chicken pita with veggies and yogurt dressing is a delish and protein-packed lunch.
The Deets
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. You can use a Greek Yogurt like this.Feel free to make more of this chicken so you have plenty for the work. You can marinate overnight, but if you’re in a time crunch, just 30 minutes will do. Then bake the chicken until fully cooked. Chop up all of your veggies of choice. I did a LOT (full list below!) and topped it with the creamy yogurt dressing. 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. I love using pita pockets because you can really pack them with goodness. This chicken pita is so full of flavor, I can’t wait to make it again. Full recipe below <3 If you loved this protein-packed lunch, be sure to check out my other sandwich ideas here.
Mediterranean Style Chicken Pita w/ Veggies and Yogurt Dressing
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!
