Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers

Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers are fresh, flavorful, and perfect for easy lunches or weeknight dinners. Juicy lemon-garlic marinated chicken is tucked into warm pita bread with smoky roasted peppers and topped with a creamy, tangy feta tzatziki that brings everything together. It’s Mediterranean-inspired, packed with texture, and ready in under 30 minutes.

Why I Love This Recipe

I love this recipe because it’s the kind of meal that tastes like it took way more effort than it did. The lemon and garlic give the chicken a bold, bright flavor, while the feta-studded tzatziki adds creaminess and tang. The roasted peppers add a little sweetness and char, and when it’s all wrapped up in soft pita bread—it’s pure satisfaction. It’s also easy to prep ahead, so I can enjoy a fresh, wholesome meal anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Boneless skinless chicken breast or thighs

• Fresh lemon juice

• Olive oil

• Garlic, minced

• Dried oregano

• Salt and black pepper

For the feta tzatziki:

• Greek yogurt

• Cucumber, grated and squeezed dry

• Garlic, minced

• Crumbled feta cheese

• Fresh lemon juice

• Olive oil

• Salt and pepper

• Fresh dill or mint (optional)

For assembling:

• Pita bread or flatbreads

• Roasted red, yellow, or orange bell peppers, sliced

• Sliced red onion (optional)

• Shredded lettuce or spinach (optional)

• Fresh herbs for garnish (optional)

Directions

1. I marinate the chicken in lemon juice, olive oil, garlic, oregano, salt, and pepper for at least 20 minutes (or overnight if I have time).

2. While it marinates, I make the feta tzatziki by mixing the yogurt, cucumber, garlic, feta, lemon juice, olive oil, salt, and fresh herbs in a bowl. I chill it until ready to use.

3. I roast or grill the bell peppers until soft and slightly charred. I slice them and set them aside.

4. I cook the chicken in a hot skillet or on the grill until golden and cooked through, then slice it into strips.

5. I warm the pita bread and layer in the chicken, roasted peppers, red onion, greens if I’m using them, and a generous spoonful of feta tzatziki.

6. I fold it up and serve immediately, garnished with herbs if I want.

Servings and Timing

This recipe serves 4 people.
Prep Time: 15 minutes
Marinate Time: 20 minutes (or longer)
Cook Time: 10–12 minutes
Total Time: 30–40 minutes

Variations

Sometimes I add sliced cucumbers or tomatoes for extra freshness. If I want it spicy, I drizzle a little harissa or sriracha inside the pita. I’ve also swapped the chicken for grilled shrimp, lamb, or even falafel for a vegetarian version. For a low-carb option, I skip the pita and serve everything as a loaded salad bowl.

Storage/Reheating

The components store well separately. I keep the cooked chicken, tzatziki, and veggies in airtight containers in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet or microwave. The tzatziki should stay cold. I assemble the pitas fresh for the best texture and flavor.

FAQs

Can I use store-bought tzatziki?

Yes, but I really prefer the homemade version with the feta—it’s thicker, tangier, and more flavorful. It only takes a few minutes to mix up.

What’s the best cut of chicken to use?

I like using boneless chicken thighs for extra juiciness, but chicken breast works great too—especially when marinated well.

Can I roast the peppers ahead of time?

Absolutely. I often roast a batch at the beginning of the week and store them in the fridge to use in wraps, salads, or sandwiches.

Can I use naan or other flatbread?

Yes, naan or any sturdy flatbread works well if I don’t have pita. I warm it up slightly so it’s flexible and soft for folding.

How do I keep the pita from falling apart?

I don’t overfill the pita, and I warm it first so it’s pliable. If the pita is on the thinner side, I sometimes use a double layer to help hold everything in.

Conclusion

Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers are one of those meals that feel fresh and light, but still totally satisfying. The layers of flavor—from zesty chicken to creamy tzatziki and smoky peppers—make each bite exciting. It’s easy to make, even easier to eat, and perfect for any night I want something bold, quick, and incredibly delicious.

Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers

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Lemon‑Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers are Mediterranean‑inspired wraps featuring zesty marinated chicken, smoky roasted peppers, crisp veggies, and a creamy feta‑studded tzatziki—all tucked into warm pita bread for a fresh, bold, and satisfying meal.

• Author: Mayaa
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 30–40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Grilling/Stovetop
• Cuisine: Mediterranean
• Diet: Halal

Ingredients

• • For the chicken marinade:
  • 1 lb boneless skinless chicken breast or thighs
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste

 

• • For the feta tzatziki:
  • 1 cup Greek yogurt
  • 1/2 cucumber, grated and squeezed dry
  • 1 clove garlic, minced
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 1–2 tablespoons fresh dill or mint, chopped (optional)

 

• For assembling:
• 4 pita breads or flatbreads
• 1–2 roasted bell peppers (red, yellow, or orange), sliced
• Sliced red onion (optional)
• Shredded lettuce or spinach (optional)
• Fresh herbs for garnish (optional)

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Instructions

1. In a bowl or resealable bag, combine lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper. Add chicken and marinate for at least 20 minutes (or overnight for more flavor).
2. While the chicken marinates, make the feta tzatziki: mix Greek yogurt, grated cucumber, garlic, crumbled feta, lemon juice, olive oil, salt, pepper, and herbs in a bowl. Chill until ready to use.
3. Roast or grill bell peppers until soft and slightly charred. Slice and set aside.
4. Heat a skillet or grill over medium‑high heat. Cook the marinated chicken until golden and cooked through, about 5–6 minutes per side. Slice into strips.
5. Warm pita breads in the oven or skillet until pliable.
6. To assemble, layer chicken, roasted peppers, red onion, and greens inside each pita. Spoon a generous amount of feta tzatziki over the top.
7. Garnish with fresh herbs if desired and serve immediately.

Notes

• Add sliced cucumbers or tomatoes for extra freshness.
• Drizzle a bit of harissa or sriracha inside for heat.
• Substitute chicken with grilled shrimp, lamb, or falafel for variation.
• For a low‑carb option, skip the pita and serve as a salad bowl.

Nutrition

• Serving Size: 1 stuffed pita
• Calories: 520
• Sugar: 5g
• Sodium: 860mg
• Fat: 24g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 6g
• Protein: 34g
• Cholesterol: 85mg