02/05/2026
We made everything but the pita and feta 😋
This was quite the undertaking but worth it!!
Ingredient list
Garlic chicken
• 1.5 lb chicken breast, cut in bite-size pieces
• 3–4 cloves garlic, minced
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 1 tbsp red wine vinegar (opt but very “Greek”)
• 2 tsp dried oregano
• 1 tsp dried thyme or basil
• 1 tsp smoked or sweet paprika
• 1 tsp kosher salt
• ½ tsp black pepper
Tzatziki-style sauce
• 1 cup plain Greek yogurt
• ½ cup finely grated cucumber (squeeze out excess water with a towel)
• 1–2 cloves garlic, finely minced or grated
• 1–2 tbsp lemon juice
• 1 tbsp olive oil
• 1–2 tbsp chopped fresh dill (or 1 tsp dried)
• ¼–½ tsp salt, to taste
• Black pepper, to taste
Veggies and extras
• 1 small cucumber, diced or thinly sliced
• 1 cup grape tomatoes, halved
• ½ red onion, thinly sliced (or pickled red onion)
• 1 cup shredded lettuce / cabbage blend
• 1 small bell pepper, thin strips (any color)
• Opt adds: crumbled feta, olives, banana peppers, lemon herb vinaigrette/Greek dressing
Pitas
• 4 large Greek pitas or soft pocket pitas
• Light olive oil or butter for warming (optional)
Step-by-step recipe
1. Marinate the garlic chicken
• Bowl, whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, thyme/basil, paprika, salt, and pepper.
• Add chicken, toss until everything is coated.
• Marinate 30 mins in fridge; 2–4 hrs better flavor.
2. Make the tzatziki sauce
• Grate cucumber, squeeze in paper towel or dish towel to remove as much water as possible.
• In bowl, combine yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.
• Mix well, taste, and adjust salt/lemon/garlic.
• Chill until ready to serve so it thickens
3. Cook the chicken
• Stovetop:
• Heat a large skillet over medium‑high heat.
• Add oil, then marinated chicken in a single layer.
• Cook 8–10 mins, stirring occasionally, until browned and cooked thru (internal temp 165°F).
4. Prep veggies and warm the pitas
• While chicken cooks, chop veggies: cucumbers, tomatoes, onion, lettuce/cabbage, peppers, etc.
• Warm pitas in dry skillet, directly on a low gas flame, or wrapped in foil in 350°F oven 5–7 mins
5. Build the Greek garlic chicken pitas
• Spread tzatziki down the center.
• Add layer of shredded lettuce or cabbage
• Pile on warm garlic chicken.
• Top with cucumber, tomatoes, onion, peppers.
• Finish with crumbled feta, olives, and a drizzle of extra lemon juice or Greek dressing if you like.
• Fold like a wrap or serve open‑face.
Quick tweaks
• For extra garlic punch: add 1 more clove to both the chicken marinade and the tzatziki.
• For that bright, herby vibe: add chopped fresh parsley to finished chicken and top of the pita.
• Meal prep: cook a big sheet pan of garlic chicken and chopped veggies once, then reheat chicken and build pitas/bowls all week.
Greek-style Sautéed Veggies
• 2 cups Brussels sprouts, trimmed and halved
• 2 cups cauliflower florets, small bite-size
• 2 cups broccolini, ends trimmed, cut in thirds
• 3–4 tablespoons extra-virgin olive oil
• 3–4 garlic cloves, thinly sliced or minced
• Juice 1 large lemon (plus extra wedges to serve)
• 1 tsp dried oregano
• 1 tsp dried thyme (or Greek herb mix, optional)
• 1–2 tablespoons fresh parsley or dill, chopped (optional but nice)
• Salt and freshly ground black pepper to taste
• Optional: pinch red pepper flakes, feta on top
Instructions
• Blanch (optional but helpful):
• Bring a pot of salted water to a boil.
• Add Brussels sprouts and cauliflower, cook 2–3 minutes until just bright and slightly tender.
• Add broccolini for the last 1 minute.
• Drain, run briefly under cold water to stop cooking, then pat dry.
• Sauté the vegetables:
• In a large wide pan, heat 2–3 tablespoons olive oil over medium to medium-high heat.
• Add blanched vegetables in a single layer
• Let cook without moving 2–3 mins, then toss and continue sautéing 5–7 mins until tender-crisp and lightly browned in spots.
• Add Greek flavors:
• Push vegetables to the sides, add a little more olive oil if the pan looks dry.
• Add garlic to the center and cook 30–60 seconds until fragrant but not browned.
• Sprinkle in oregano, thyme, red pepper flakes (if using), salt, and pepper.
• Toss everything together.
• Finish with lemon and herbs:
• Turn off heat, squeeze lemon juice, toss well.
• Taste and adjust salt, pepper, or lemon.
• Sprinkle with fresh parsley or dill.
• Opt: top little crumbled feta right before serving.
