Lunch · 15 min · mediterranean

Greek Chicken Pita

Chicken breast does the heavy lifting here, with pita rounding it out. A Mediterranean lunch that takes 15 minutes, start to finish. The macros do the talking: 40g protein, 44g carbs, and 20g fat in every 520-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 5 oz Chicken breast
• 1 Pita
• 1/4 cup Tzatziki
• 1/2 Tomato
• 1/4 Red onion
• 1/2 Cucumber

Steps

1. Pat the chicken breast dry with paper towels first — dry meat sears instead of steams — then season both sides generously with salt, pepper, and a pinch of paprika or oregano if you like.
2. Heat a skillet over medium-high heat with a thin slick of oil until the oil shimmers, then lay the chicken in and cook undisturbed for 5-6 minutes until the bottom is deeply golden.
3. Flip and cook 4-5 more minutes until the chicken feels firm and a thermometer reads 165°F, or cut into the thickest part and confirm no pink remains; rest 3 minutes before slicing thinly against the grain.
4. Warm the pita in the hot skillet for 30 seconds per side until soft and slightly puffy.
5. Slice the tomato and cucumber, and thinly slice the red onion into half-moons.
6. Cut the pita pocket open, spread a layer of tzatziki inside, and stuff with the sliced chicken, tomato, cucumber, and red onion. Eat immediately while the chicken is warm.

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