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Chicken Pita Pockets

Chicken Pita Pockets

with a Garlicky Feta Spread & Greek Salad

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Pita pockets are sandwich superheroes. They’re light, fluffy, and hold pretty much anything you want in their roomy pockets—so if you’re going to make a pita sandwich, it better be fully loaded. This one does not disappoint: The whole wheat pitas are stuffed with a creamy feta spread, lemony chicken, and a crunchy Greek salad. Oh, and one more beautiful thing? We’re sending fully-cooked chicken breasts so you’ll spend less time in the kitchen—this recipe takes just 15 minutes from start to finish. Talk about pita perfection!

Tags:One PanQuickCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Roma Tomato

1 unit

Persian Cucumber

1 unit


1 unit


1 clove


4 tablespoon

Sour Cream


½ cup

Feta Cheese


9 ounce

Standard Meat™ Cast-Iron Seared Chicken Breasts

2 unit

Whole Wheat Pitas


Not included in your delivery

4 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2469 kJ
Calories590 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate53 g
Sugar9 g
Dietary Fiber7 g
Protein42 g
Cholesterol140 mg
Sodium1190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Cut tomato into ½-inch-thick wedges. Trim and halve cucumber lengthwise; thinly slice crosswise into halfmoons. Halve, peel, and thinly slice shallot. Zest and halve lemon. Peel and grate or mince garlic.


• In a small bowl, combine tomato, cucumber, half the shallot, juice from half the lemon, and a drizzle of olive oil. Season with salt and pepper. • In a separate small bowl, combine sour cream, feta, a large drizzle of olive oil, and a pinch of garlic. Season with salt and pepper.


• Thinly slice chicken* crosswise. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining shallot; cook, stirring, for 1 minute. • Stir in chicken, lemon zest, remaining garlic, juice from remaining lemon, and pepper. Cook, stirring, until chicken is warmed through, 1-2 minutes. Turn off heat.


• Microwave pitas until warm and pliable, 10-15 seconds; halve crosswise to create pockets. Spread insides of pita pockets with feta spread, then fill with as much chicken and salad as will fit. • Divide pita pockets between plates. Serve any remaining chicken and salad on the side.