The Best Chicken Pita
Serves: up to 4 | Cooking time: 35 minutes
A Farmer Focus Simple Recipe!
A good ol’ chicken pocket of any kind is a classic simple meal. Whether it’s in a rice paper roll, a tortilla, or a pita pocket— eatable containers make life a little easier.
We landed on the pita pocket as our ultimate favorite, and created a Greek marinade that really steals the show.
INGREDIENTS
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2 Farmer Focus Boneless Skinless Chicken Breasts (about 1.5 lbs)
(sub idea: Boneless Skinless Thighs) -
2 medium tomatoes, sliced how you like
-
Feta Cheese
-
Your favorite pita pockets
For the Marinade
-
1/2 cup olive oil
-
3 Tb red wine vinegar
-
3 Tb lemon juice (~one lemon worth)
-
1 Tb dijon mustard
-
1 tsp salt
-
1 tsp pepper
Tzatziki Sauce
-
1/4 cup plain Greek yogurt
-
1/4 cup cucumber, peeled, seeded, minced
-
2 tsp lemon juice
-
2 tsp olive oil
-
1/2 tsp dried dill (or 1tsp fresh, chopped)
-
1/4 tsp garlic powder
-
1/8 tsp pepper
-
salt to taste
FEATURED PRODUCTS
INSTRUCTIONS
-
Mix marinade ingredients together well.
-
Place chicken in a shallow dish and pour marinade over. Let the chicken rest in the marinade for at least 30 minutes, up to overnight.
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Make tzatziki sauce by combining all ingredients and mixing well. Use a food processor for a creamier sauce.
-
Cook chicken breasts until internal temperature is at 165°, rest for a few minutes, then cut into strips.
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Throw it all in the pita!
Try Other Flavors
Here are a few more edible-container combinations that use the same prep methods with different flavors:
Thai Chicken
Marinade: Teriyaki
Filling: Shredded purple cabbage, cucumber, carrot, red bell pepper
Sauce: Sweet Thai chili sauce or peanut sauce
Wrap: Rice paper wraps
Cali Club Wrap
Marinade: Simple salt & pepper
Filling: Diced tomato, bacon, avocado
Sauce: Hot sauce
Wrap: Flour tortilla
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