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Greek Chicken Pita | Stuffed in 20 Minutes
(0)
25 min
Quick
Knuspr-Küche
Lust auf echten Mittelmeer-Genuss in nur 20 Minuten? Diese ofenwarmen Pitabrote werden mit saftig gebratenen Hähnchenstreifen in Zitrone und Oregano, cremigem Knoblauch-Tzatziki, knackigem Gemüse und feinem Feta gefüllt. Ein herrlich frisches, proteinreiches Feierabendgericht für den ganzen Tisch.
Preparation method
Fresh Tzatziki & Preparation
Coarsely grate the cucumber, mix with a pinch of salt and let sit briefly, then squeeze out thoroughly in a clean kitchen towel. Finely grate or mince the garlic cloves. Finely chop the dill. In a bowl, mix the Greek yogurt with the grated cucumber, garlic, chopped dill, one tablespoon of olive oil, and a splash of lemon juice. Season to taste with a pinch of salt and pepper and chill.
Dice the tomatoes, peel the red onion, and cut into fine half rings. Coarsely crumble the feta with your fingers and set everything aside for filling.
Frying Chicken & Filling Pita
Cut the chicken breast fillet into bite-sized strips. In a bowl, mix thoroughly with two tablespoons of olive oil, dried oregano, sweet paprika powder, and a pinch each of salt and pepper. Heat a pan over medium to high heat and fry the chicken strips for about 5 to 6 minutes until golden brown, cooked through, and juicy.
Chef's tip
For an even more intense Mediterranean flavor, you can marinate the sliced chicken in advance with the herbs, garlic, and olive oil and let it rest in the refrigerator for 15 to 30 minutes.
Homemade tzatziki keeps fresh in an airtight container in the refrigerator for up to 3 days and also tastes great as a dip for vegetable sticks or baked potatoes.
30 min
Under an hour
