Lemon Herb Chicken Stuffed Pita with Cucumber
Imagine a warm, hearty pita pocket brimming with tender chicken, refreshing cucumber, and crisp carrots, all drizzled in a zesty lemon herb sauce. This Lemon Herb Chicken Stuffed Pita is as delightful to eat as it is to prepare! It’s perfect for a nutritious lunch or a simple dinner. Feel free to mix and match your veggies or adjust the herbs to your liking—cooking should be as flexible as it is fun!
Ingredients
Equipment
Method
- In a mixing bowl, combine the diced chicken with olive oil, lemon juice, parsley, oregano, garlic powder, salt, and pepper. Toss until evenly coated.
- Heat a non-stick skillet over medium heat. Add the chicken mixture and cook for 10-12 minutes, stirring occasionally until the chicken is golden brown and cooked through, reaching an internal temperature of 75°C (165°F).
- While the chicken cooks, prepare the salad by mixing diced cucumber and grated carrots in a large bowl. Set aside.
- Once the chicken is cooked, remove from heat and let it rest for 5 minutes.
- Cut the pitas in half and gently open each pocket. Stuff each pita with the warm chicken, cucumber, and carrot mixture.
- Drizzle with Greek yogurt if using, and sprinkle with fresh mint leaves for garnish. Serve with the side salad and enjoy!
