This Mediterranean-inspired dish is a healthy option that’s packed with flavor. We fill each pita with a medley of fresh and roasted vegetables for a variety of textures and temperatures. The star of the show is our juicy garlic-lemon chicken seasoned with plenty of oregano. Creamy tzatziki and tangy feta add a pop of flavor that will send your tastebuds on a European vacation.
Mediterranean Pita Pockets
Ingredients
- 5 garlic cloves, peeled and crushed
- 1 tbsp dried oregano
- 2 tbsp olive oil, plus 1 tbsp, separated
- 2 tbsp lemon juice
- 1 lb boneless, skinless chicken breast
- ½ red onion, thinly sliced
- 1 zucchini or summer squash, cut into 2” long strips
- 2 pita, halved
- 1 cucumber
- 2 tomatoes
- 1 head romaine lettuce
- ¼ cup tzatziki sauce
- ¼ cup crumbled feta
Directions
1) In a Suvie pan, whisk together garlic cloves, oregano, 1 tsp salt, 1/2 tsp pepper, 2 tbsp olive oil, and lemon juice. Place chicken breasts in the pan, turning to coat. Place the pan in the bottom zone of Suvie.
2) Toss zucchini, red onion, 1 tsp salt, and 1 tbsp olive oil in a second Suvie pan. Place pan in the top zone of Suvie.
3) Wrap pita in aluminum foil and place on top of Suvie to warm while cooking. Enter settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Roast at 350°F for 25 minutes
Top Zone: Roast at 400°F for 15 minutes
4) During the cook, chop the cucumber, tomatoes, and romaine into thin slices.
5) After the cook, remove pans from Suvie. Transfer chicken to a cutting board and let rest for 4 minutes before slicing against the grain into thin pieces. Season vegetables to taste with salt and pepper.
6) Divide chicken and zucchini between the four pita halves. Fill with cucumber, tomato, and romaine. Drizzle 1 tbsp tzatziki sauce into each pita then top with 1 tbsp feta.
These were great! We will be making them again. Leftovers were again wonderful in a Greek style salad with Kalamata olives.
I believe there are things missing on the recipe. For example saying that the chicken should be cooked sous vide I assume. Which setting is used for the vegetables? Sous vide too? No water?
Hi Gabriel, this recipe is written specifically for Suvie 1.0. You are correct that the chicken is sous vide at 150°F for 1 hour and the vegetables are steamed for 10 minutes.
Please add this recipe to Whisk. 🙂