Chicken Pita Pockets

Name: Chicken Pita Pockets with a Garlicky Feta Spread & Greek Salad
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1/2 cup Feta Cheese; 2 unit Whole Wheat Pitas; 4 tbsp Sour Cream; 1 Lemon; 1 clove Garlic; 1 Cucumber; 1 Chicken Breast; 1 Tomato; 1 unit Shallot; tsp Salt, tsp; tsp Black Pepper, tsp

with a Garlicky Feta Spread & Greek Salad

By Recipe0 System

Pita pockets are sandwich superheroes. They’re light, fluffy, and hold pretty much anything you want in their roomy pockets—so if you’re going to make a pita sandwich, it better be fully loaded. This one does not disappoint: The whole wheat pitas are stuffed with a creamy feta spread, lemony chicken, and a crunchy Greek salad. Oh, and one more beautiful thing? We’re sending fully-cooked chicken breasts so you’ll spend less time in the kitchen—this recipe takes just 15 minutes from start to finish. Talk about pita perfection!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1/2 cup Feta Cheese
2 unit Whole Wheat Pitas
4 tbsp Sour Cream
1 Lemon
1 clove Garlic
1 Cucumber
1 Chicken Breast
1 Tomato
1 unit Shallot
tsp Salt, tsp
tsp Black Pepper, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry all produce.

Cut tomato into ½-inch-thick wedges. Trim and halve cucumber lengthwise; thinly slice crosswise into halfmoons. Halve, peel, and thinly slice shallot. Zest and halve lemon. Peel and grate or mince garlic.
2

In a small bowl, combine tomato, cucumber, half the shallot, juice from half the lemon, and a drizzle of olive oil. Season with salt and pepper.

In a separate small bowl, combine sour cream, feta, a large drizzle of olive oil, and a pinch of garlic. Season with salt and pepper.
3

Thinly slice chicken* crosswise.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining shallot; cook, stirring, for 1 minute.

Stir in chicken, lemon zest, remaining garlic, juice from remaining lemon, and pepper. Cook, stirring, until chicken is warmed through, 1-2 minutes. Turn off heat.
4

Microwave pitas until warm and pliable, 10-15 seconds; halve crosswise to create pockets. Spread insides of pita pockets with feta spread, then fill with as much chicken and salad as will fit.

Divide pita pockets between plates. Serve any remaining chicken and salad on the side.

From the same drawer

Related Recipes

Shawarma-Spiced Chickpea Couscous Bowls

medium

Buttery Barramundi

medium

Cranberry, Chicken & Kale Salad

medium

Turkish-Spiced Chicken in Apricot Sauce

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.