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To create the perfect Mini Greek Chicken Pita Pockets, it’s essential to understand the key ingredients that contribute to its deliciousness. Each component plays a crucial role in flavor, texture, and nutrition.

Mini Greek Chicken Pita Pockets

Discover the deliciousness of Mini Greek Chicken Pita Pockets, a perfect blend of marinated chicken, fresh veggies, and creamy tzatziki sauce all wrapped in whole wheat pita bread. This easy recipe is great for lunch, dinner, or as a fun appetizer for gatherings. Learn about the essential ingredients that enhance flavor and nutrition, along with step-by-step guidance on marinating, cooking, and assembling these wholesome bites that bring the vibrant taste of Greece to your home.
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

Salt and pepper to taste

4 small whole wheat pita breads

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup crumbled feta cheese

1/2 red onion, thinly sliced

1/2 cup plain Greek yogurt

2 tablespoons chopped fresh dill

1 tablespoon lemon juice

Optional: kalamata olives for garnish

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the olive oil, dried oregano, garlic powder, salt, and pepper. Add the chicken thighs, making sure they are completely coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

    Cook the Chicken: Preheat a grill or stovetop grill pan to medium-high heat. Remove the chicken thighs from the marinade, allowing excess to drip off. Grill the chicken for 5-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C). After cooking, transfer the chicken to a cutting board and let it rest for a few minutes. Once rested, slice it into thin strips.

      Prepare the Tzatziki Sauce: In a small bowl, combine the plain Greek yogurt, chopped fresh dill, lemon juice, and a dash of salt. Stir until well mixed and creamy, then set aside to allow the flavors to meld.

        Assemble the Pita Pockets: Gently warm the whole wheat pita breads in a dry skillet over low heat or in the microwave for a few seconds until pliable. Cut each pita in half to create two pockets.

          Fill the Pitas: Stuff each pita half generously with sliced grilled chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, and crumbled feta cheese, creating a colorful and hearty filling.

            Add the Sauce and Garnish: Drizzle a generous amount of tzatziki sauce inside each filled pita pocket. If you like, add a few kalamata olives on top for an extra touch of Mediterranean flavor.

              Serve: Arrange the filled pita pockets on a serving platter, and enjoy them fresh for a delicious meal!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4