Greek Chicken Pita Bowl with Tzatziki, Feta, and Olives

If you’re craving a healthy meal that’s packed with fresh, Mediterranean flavours, look no further than this Greek Chicken Pita Bowl. It’s a vibrant dish that brings together marinated chicken, crispy pita bread, tzatziki, and the perfect mix of feta, olives, and fresh veggies.

Looking for a Mexican-inspired meal instead? Try my Healthy Beef Tortilla Bowls

What goes in my Greek Chicken Pita Bowl

Chicken thighs: I prefer chicken thighs because they’re naturally more tender than chicken breasts

Cucumber: Adds a crisp texture

Cherry tomatoes: Good source of vitamin C

Red onion: Packed with antioxidants and vitamin C.

Kalamata olives: Provides that unmistakable Mediterranean flavour

Feta cheese: Provides a creamy, tangy richness

Tzatziki sauce: A creamy yogurt-based sauce that’s cool and refreshing

Roasted potatoes: Golden and seasoned just right, they provide a crisp contrast to the veggies and chicken.

How to make crispy pita shells:

Follow these simple steps:

• Brush a small amount of oil on both sides of the pita.
• Press the pita into a small oven proof pot or bowl to create a shell shape. The edges will naturally crimp up to form folds.
• Place the pot or bowl in the oven at 180°C (fan-forced) and bake for 10 minutes, or until the pita bread is crispy and golden.
• Remove from the oven and set aside to cool.

Tips for customising your Greek Chicken Pita Bowl

Add Extra Veggies: Feel free to throw in any additional vegetables you love — capsicum, spinach, or roasted eggplant would work well

Switch the Protein: While this recipe uses chicken thighs, you can easily swap in chicken breast, lamb, beef, or even a plant-based protein like falafel or grilled tofu.

Vegetarian Option: Make this dish vegetarian by skipping the chicken and adding extra roasted veggies, chickpeas, or even a scoop of hummus.

Greek Chicken Pita Bowls with Tzatziki, Feta, and Olives

Servings

2

servings

Prep time

15

minutes

Cooking time

40

minutes

Ingredients

• 1 tbsp olive oil (for cooking the chicken)

• Chicken Marinade:

• 500g chicken thighs (boneless and skinless)

• 2 tbsp fresh lemon juice

• 2 garlic cloves, minced

• 1 tsp ground paprika

• 2 tsp ground oregano

• 2 tbsp olive oil

• Salt and pepper

• Pita Bowl:

• 2 large pitas

• 1 tbsp olive oil (for brushing the pitas)

• 1 cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/2 cup feta cheese, crumbled

• 1/2 cup tzatziki dip (store-bought or homemade)

• 1/4 cup parsley, finely chopped

• 1 small red onion, thinly sliced

• 1/4 cup black Kalamata olives, pitted and halved

• Potatoes:

• 4 medium potatoes, diced

• 2 tbsp olive oil

• 1 tsp dried oregano

• 1/2 tsp paprika

• Salt

Directions

• In a bowl, combine the marinade ingredients. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
• Potatoes:
• Preheat your oven to 200°C (400°F).
• Place the diced potatoes on a baking sheet. Drizzle with olive oil and season with oregano, paprika and salt. Toss to coat evenly. Roast in the oven for 30-35 minutes, flipping halfway through, until golden and crispy.
• Cook the Chicken:
• Heat a pan over medium-high heat and lightly grease with olive oil. Remove the chicken from the marinade and cook for 6-7 minutes per side, or until fully cooked through. Once cooked, let the chicken rest for a few minutes before slicing it into strips.
• Cook the Pita Shells:
• Preheat your oven to 180°C (fan-forced).
• Brush a small amount of olive oil on both sides of the pitas. Press each pita into a small oven-proof pot or bowl, shaping the edges to crimp up and form a bowl-like shell. Bake in the oven for 10 minutes, or until the pita is crispy and golden. Remove from the oven and set aside to cool.
• Assemble the Bowls:
• Fill each pita shell with cucumber, cherry tomatoes, crumbled feta, tzatziki dip, parsley, red onion, Kalamata olives and crispy potatoes. Place the sliced chicken on top and serve immediately, drizzling with extra tzatziki sauce if desired.