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.
Serves
2
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.
- 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.
- 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.
- 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.
- 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.
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.
- 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.
- 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.
- 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.
- 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.
Helpful Tips
Storage
Substitutions
Add Extra Veggies: Feel free to throw in any additional vegetables you love — capsicum, spinach, or roasted eggplant 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.
Serving Suggestions
Watch How to Make It
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