We’re always looking for healthy options that excite the palate and take us on a culinary adventure. This Mediterranean inspired dish uses tzatziki which is a Greek yogurt-based sauce with cucumbers, garlic, salt, olive oil, lemon juice and occasionally dill. We love this sauce because it’s good for you, and gives you a burst of freshness like you just went to an exclusive spa. The chicken is marinated in a garlic-lemon blend giving it a fresh zingy taste. Top the chicken off with crunchy cucumbers, juicy tomatoes, crisp romaine, and savory zucchini and this pita is ready to satisfy that souvlaki craving you didn’t know you had.

My Cook: Mediterranean Pita Pockets

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 2 hours 15 minutes
  • Print


  • 5 garlic cloves, peeled and crushed
  • 1 tbsp dried oregano
  • 2 tsp salt and freshly ground black pepper
  • 2 tbsp olive oil + more for seasoning
  • 2 tbsp lemon juice
  • 1 lb chicken breast
  • ½ medium red onion, thinly sliced
  • 1 zucchini or summer squash, cut into 2” long strips
  • 2 pita cut in half
  • 1 cucumber
  • 2 tomatoes
  • 1 head of romaine lettuce
  • ¼ cup tzatziki sauce
  • ¼ cup crumbled feta (optional)


In a small bowl combine the garlic cloves, oregano, 1 tsp salt, pepper olive oil, and lemon juice. Place chicken breasts into a bag for vacuum sealing, then pour marinade over the chicken. Vacuum seal chicken breast. (Here’s our DIY vacuum sealing guide). Place the chicken in a Suvie pan and load into upper right cooking zone. Cover with water.

Place sliced zucchini and red onion in another Suvie pan and toss with 1 tsp salt (this will draw out the water in the zucchini during the cook). Load into the upper left cooking zone.

Wrap pita in aluminum foil and load into lower left zone. Enter My Cook Settings, fill the reservoir, and cook now or schedule.

My Cook Settings

Protein: 150°F for 1 hour

Vegetable: 10 minutes

Starch: 0 minutes

During the cook, chop the cucumber, tomatoes, and romaine into thin slices.

After the cook, remove the chicken breast from Suvie pan, pat pan and chicken dry, and return chicken to pan. Drain excess water from the zucchini and onions pan. Pat dry, season with olive oil and pepper to taste.

Broil the zucchini, onions, and chicken, for 10 minutes, flipping halfway through. Remove when browned. Also, remove the pita from Suvie at this time.

Cut chicken against the grain into slices. Divide chicken and zucchini amongst the four pita halves. Top with cucumber, tomato, and romaine. Drizzle with 1 tbsp tzatziki sauce into each pita then top with 1 tbsp feta. Enjoy!

Wine Pairing

A good quality dry Pinot Grigio will really elevate this meal and bring out the Mediterranean flavors.

0 0 votes
Article Rating
Notify of

Newest Most Voted
Inline Feedbacks
View all comments
2 years ago

These were great! We will be making them again. Leftovers were again wonderful in a Greek style salad with Kalamata olives.

Gabriel Salgado
Gabriel Salgado
2 years ago

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?

Caroline Pierce
Caroline Pierce
2 years ago

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.

1 year ago

Please add this recipe to Whisk. 🙂