Mediterranean chicken pitta

Mediterranean chicken pitta with chicken breast, yoghurt, cucumber, garlic and pepper – a fresh recipe with plenty of protein for an uncomplicated lunch or dinner.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 650 kcal per serving
• Protein: 60 g
• Fat: 15 g
• Carbs: 70 g

Ingredients

• 300 g chicken breast
• 2 pitta breads
• 150 g yoghurt
• 1/2 cucumber
• 1 clove of garlic
• 1 pepper
• 1 tbsp oregano

Method

You’ll need: oven · frying pan · chopping board · knife · grater

1. Cut the chicken breast into thin strips and season with oregano, a little salt and pepper.
2. Fry the chicken in a frying pan with a little olive oil until golden brown. At the same time, warm the pitta breads in the oven or briefly in a dry frying pan.
3. Coarsely grate the cucumber and gently squeeze out the excess liquid. Stir it with the yoghurt and finely chopped garlic into a creamy tzatziki.
4. Cut the pepper into thin strips. Carefully open the warm pitta breads so there's enough room for the filling.
5. Fill the pitta breads with the chicken, tzatziki and pepper. Spread everything evenly so each half is well filled.
6. Serve the Mediterranean chicken pitta warm straight away. A simple salad with olive oil and lemon juice goes well with it.

Good to know

When it needs to be quick, a stuffed pitta like this is simply nice. Fresh, savoury and on the table without much effort. Exactly the kind of food that's satisfying but still light.

Swaps

Chicken breast → turkey breast (similar protein content, usually a little stronger in flavour); yoghurt → Greek yoghurt (more protein, creamier texture); pitta → wholemeal pitta (more fibre); olive oil → avocado oil (milder flavour, mainly monounsaturated fats)

Allergens

Contains gluten and milk; usually suitable for children if you go easy on the garlic, and in pregnancy fine with pasteurised yoghurt and thoroughly cooked chicken.