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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 the delightful taste of Greek cuisine with Mini Greek Chicken Pita Pockets! This easy recipe combines juicy, marinated chicken, fresh vegetables, and creamy Greek yogurt dressing, all stuffed into wholesome whole wheat pitas. Perfect for a quick lunch, light dinner, or picnic, these pockets are customizable to suit your taste. Packed with flavor and nutrition, they are a crowd-pleaser for any occasion. Enjoy the vibrant Mediterranean flavors in every bite!
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Ingredients
  

1 lb boneless, skinless chicken breasts

2 tablespoons olive oil

1 tablespoon freshly squeezed lemon juice

2 teaspoons dried oregano

2 cloves garlic, finely minced

1 teaspoon salt

1/2 teaspoon freshly ground 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, very 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 a shallow mixing bowl, whisk together the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, black pepper, and smoked paprika until well combined. Add the chicken breasts to the marinade, ensuring each piece is evenly coated. Seal the bag or cover the dish tightly with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse (marinate for up to 2 hours for enhanced taste).

    Cook the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the marinated chicken from the refrigerator, discarding any remaining marinade. Grill the chicken for approximately 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing it into bite-sized pieces.

      Prepare the Pita: While the chicken is resting, warm the pita breads by placing them on the grill or in a dry skillet for about 1-2 minutes, just until they are heated and pliable.

        Assemble the Pita Pockets: Take a warm pita and gently open it to create a pocket. Begin filling each pita with a generous portion of sliced grilled chicken, followed by the halved cherry tomatoes, diced cucumber, sliced red onion, and a sprinkle of crumbled feta cheese.

          Finish with Dressing: Spoon Greek yogurt over the fillings in each pita, and finish with a sprinkle of fresh dill for an aromatic touch. Serve with lemon wedges on the side to add a refreshing zest when desired.

            Serve and Enjoy: Arrange the filled pita pockets on a serving platter and enjoy immediately while they're warm. These Mini Greek Chicken Pita Pockets make for a delightful, hand-held meal!

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