Souvlaki flavour in a pita: lemon-oregano chicken with a cucumber-garlic tzatziki, fresh tomato and spinach. One stuffed pita is 45.5g of protein for 376 calories.

A squeeze of lemon on the chicken before it cooks is the shortcut to that Greek-grill taste.

Ingredients

  • For the chicken souvlaki
  • Chicken breast — 2, ~180 g each raw [P 74 C 0 F 8]
  • Olive oil — 1 tsp (or spray)
  • Lemon — ½, squeezed
  • Salt, pepper, oregano, paprika, garlic powder — to taste
  • For the tzatziki sauce
  • Fat-free plain Greek yogurt — ½ cup [P 11 C 6 F 0]
  • Cucumber — ⅓ cup, grated or chopped
  • Minced garlic — 1 tsp
  • Lemon — ¼, squeezed
  • Dry dill — 1 tsp
  • Salt — a pinch
  • To build
  • Pita — 2, ~67 g each whole wheat [P 12 C 68 F 4]
  • Cherry tomatoes — ½ cup
  • Spinach — ½ cup

Method

  1. Cook the chicken. Cube, toss with oil, lemon and the spices, and pan-cook 3–4 minutes a side.
  2. Make the tzatziki. Mix the yogurt, garlic, cucumber, lemon, dill and salt.
  3. Build. Fill the pitas with chicken, tzatziki, tomatoes and spinach.

What to eat it with

  • Black olives, feta and red onion — more Greek toppings.
  • A side salad.
  • Extra lemon.

Variations

  • Marinate ahead: a few hours or overnight for stronger flavour.
  • Bowl version: skip the pita, serve over rice or salad.
  • Spicier: a pinch of chilli in the chicken.

Honest notes

  • Fibre: about 4g a serving, from the pita and veg.
  • Chicken weight: written for ~180g raw breasts — see [Baked Chicken Breast].
  • Macros: reconcile with the per-pita 376 cal / 45.5g protein listed; no correction needed.