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.

Print Recipe

INGREDIENTS

  • 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

Boneless Skinless Breast

Categories

"Chick"-nic

Breasts

INSTRUCTIONS

  1. Mix marinade ingredients together well.

  2. 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.

  3. Make tzatziki sauce by combining all ingredients and mixing well. Use a food processor for a creamier sauce.

  4. Cook chicken breasts until internal temperature is at 165°, rest for a few minutes, then cut into strips.

  5. 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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