Name: Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 2 tbsp lemon juice; 3 garlic cloves, minced; 2 tbsp olive oil; 1 tsp dried oregano; Salt and black pepper, to taste; 2 red, yellow, or orange bell peppers, sliced; 1 tbsp olive oil (for roasting); 4 pita breads or flatbreads; Fresh greens (arugula or spinach, optional); 1 cup Greek yogurt; 1/2 cucumber, grated and squeezed dry; 1 garlic clove, minced; 1 tbsp lemon juice; 1/3 cup crumbled feta cheese; 1 tbsp chopped fresh dill or mint; Salt, to taste; 1 tbsp olive oil (for drizzling)

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Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers is a vibrant, flavor-packed meal that I love making when I want something light yet deeply satisfying. Juicy marinated chicken, creamy feta tzatziki, sweet roasted bell peppers, and warm pita bread come together to create a handheld meal that’s fresh, savory, and layered with Mediterranean flair.

Why You’ll Love This Recipe

I love how every bite of this dish delivers bright lemon, rich garlic, and cool, herby tzatziki—all wrapped in soft pita. It’s easy to prep ahead, perfect for a lunch or dinner that feels special, and totally customizable. The feta in the tzatziki adds a salty tang that complements the roasted bell peppers and the savory grilled chicken beautifully. It’s also great for meal prep or entertaining.

Ingredients

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

For the lemon-garlic chicken:

Boneless, skinless chicken breasts or thighs
Lemon juice
Garlic cloves (minced)
Olive oil
Dried oregano
Salt
Black pepper

For the feta tzatziki:

Greek yogurt
Cucumber (grated and squeezed dry)
Garlic (minced)
Lemon juice
Crumbled feta cheese
Fresh dill or mint
Salt
Olive oil

Other ingredients:

Pita bread (or flatbreads)
Bell peppers (red, yellow, or orange), sliced
Olive oil (for roasting)
Fresh greens (like arugula or spinach, optional)

Directions

I marinate the chicken in lemon juice, garlic, olive oil, oregano, salt, and pepper for at least 30 minutes (or up to overnight for more flavor).
While the chicken marinates, I roast the bell pepper slices in a 425°F (220°C) oven with olive oil and a pinch of salt until tender and slightly charred, about 20 minutes.
I make the feta tzatziki by combining Greek yogurt, grated cucumber, garlic, lemon juice, crumbled feta, and herbs in a bowl. I stir well and drizzle a little olive oil on top.
I grill or pan-cook the chicken over medium-high heat until golden and cooked through, then slice it thin.
I warm the pita breads and spread a generous layer of feta tzatziki on each one.
I layer on the sliced chicken, roasted peppers, and greens if I’m using them, then fold and serve.

Servings and timing

This recipe serves 4 and takes about 45 minutes total, including marinating, roasting, and assembling.

Variations

I sometimes use lamb or grilled halloumi instead of chicken for a different twist.
For a spicier version, I add a dash of chili flakes to the marinade.
When I want extra crunch, I include pickled onions or shredded cabbage.
I’ve also made this into a pita bowl by serving everything over rice or greens instead of in pita bread.

storage/reheating

I store the components separately in airtight containers for up to 3 days. The chicken and peppers reheat well in a skillet or microwave. I keep the tzatziki chilled and stir it before using. Assembled pitas are best enjoyed fresh to avoid sogginess.

FAQs

Can I make the tzatziki ahead of time?

Yes, I often make it a day in advance. It actually tastes better after the flavors meld in the fridge.

What’s the best chicken cut for this recipe?

I use chicken thighs for juiciness, but breasts work great too—especially when marinated well.

Can I use store-bought tzatziki?

Sure, I have before. But adding crumbled feta to it still gives it that unique flavor this recipe is known for.

Are there gluten-free options?

Absolutely. I use gluten-free pita or serve everything in a bowl with rice or lettuce wraps instead.

How do I keep the pita from tearing?

Warming the pita makes it more pliable. I also avoid overfilling it and sometimes double-layer it if needed.

Conclusion

Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers is a fresh, zesty, and satisfying meal that’s easy to pull together and packed with flavor. I love how every component shines on its own, yet blends perfectly when wrapped in warm pita. Whether I’m cooking for friends or prepping lunch for the week, this recipe never lets me down.