Mediterranean Chicken Pita Bowl with Garlic Feta Sauce

Ingredients

For the Chicken Marinade:

• 2 large boneless, skinless chicken breasts
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• Salt and black pepper, to taste

For the Garlic Feta Sauce:

• 1/2 cup crumbled feta cheese
• 1/3 cup Greek yogurt
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1–2 cloves garlic
• Pinch of black pepper

For the Bowl Base:

• 2 pita breads, cut into wedges and lightly toasted
• 1 cup cooked jasmine or basmati rice (optional for extra base)
• 1 cup chopped romaine lettuce

Fresh Toppings:

• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup thinly sliced red onion
• 2 tbsp chopped fresh parsley
• 2 tbsp sliced kalamata olives (optional)

Directions

1. Marinate the Chicken:

In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.

Coat chicken well and marinate for at least 20–30 minutes.

2. Cook the Chicken:

Heat a grill pan or skillet over medium-high heat.

Cook chicken 5–6 minutes per side until golden and internal temperature reaches 165°F (74°C).

Let rest for 5 minutes, then slice thinly.

3. Make the Garlic Feta Sauce:

In a blender or food processor, combine feta, Greek yogurt, olive oil, lemon juice, garlic, and black pepper.

Blend until smooth and creamy. Adjust thickness with a teaspoon of water if needed.

4. Toast the Pita:

Lightly brush pita wedges with olive oil.

Toast in oven at 375°F (190°C) for 6–8 minutes until warm and slightly crisp.

5. Assemble the Bowl:

Add rice (if using) and chopped romaine to each bowl.

Top with sliced chicken.

Add cherry tomatoes, cucumber, red onion, olives, and parsley.

Drizzle generously with garlic feta sauce.

Serve with warm pita wedges on the side or layered into the bowl.

Nutritional Info (per serving, serves 4)

Calories: 495 kcal

Protein: 40 g

Carbohydrates: 38 g

Fat: 20 g

Fiber: 4 g