Greek Chicken Pitas with Cucumber & Orzo-Feta Salad

Greek Chicken Pitas

with Cucumber & Orzo-Feta Salad

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Tonight’s pitas feature chicken dressed with a bright, aromatic combination of lemon juice, garlic, and fresh oregano. The chicken gets cooling contrast from cucumber dressed in seasoned yogurt—an homage to tzatziki, a classic Greek yogurt sauce. For our side, we’re serving a vibrant pasta salad made with orzo tossed with mint, more cucumber, and a briny duo of Kalamata olives and feta cheese.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Greek Chicken Pitas with Cucumber & Orzo-Feta Salad
Title
time-saving
tips & techniques
Cucumber
Greek Yogurt
Pita Bread
Orzo Pasta
Mint
Oregano
Kalamata Olives
Garlic
Lemon
Feta Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pick the oregano leaves off the stems; discard the stems. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Peel the cucumber, leaving alternating strips of skin intact. Medium dice the cucumber. Pick the mint leaves off the stems; discard the stems. Smash the olives with the flat side of your knife; remove and discard the pits, then roughly chop.

Cook & dress the chicken:
2 Cook & dress the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board. Wipe out the pan. To make the dressing, in a large bowl, combine the oregano, up to half the garlic paste, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. When cool enough to handle, roughly chop the cooked chicken. Add to the bowl of dressing; toss to coat. Season with salt and pepper to taste.

Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook 7 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and return to the pot.

Dress the cucumber:
4 Dress the cucumber:

While the pasta cooks, in a medium bowl, combine the yogurt, half the cucumber, half the mint (tearing the leaves just before adding), the juice of the remaining lemon wedges, and as much of the remaining garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste.

Warm the pitas:
5 Warm the pitas:

Heat the same, dry pan on medium-high until hot. Working 1 at a time, add the pitas and warm 30 seconds to 1 minute per side, or until heated through and pliable. Transfer to a cutting board and cut in half; carefully open the pockets.

Make the pasta salad & plate your dish:
6 Make the pasta salad & plate your dish:

To the pot of cooked pasta, add the olives, cheese, remaining cucumber, remaining mint (tearing the leaves just before adding), and a drizzle of olive oil. Season with salt and pepper. Stir to combine; season with salt and pepper to taste. Transfer to a serving dish. Evenly fill the halved pitas with the dressed cucumber and dressed chicken. Divide between 2 dishes. Serve with the pasta salad on the side. Enjoy!

Tips from Home Chefs

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Greek Chicken Pitas

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Pick the oregano leaves off the stems; discard the stems. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Quarter and deseed the lemon. Peel the cucumber, leaving alternating strips of skin intact. Medium dice the cucumber. Pick the mint leaves off the stems; discard the stems. Smash the olives with the flat side of your knife; remove and discard the pits, then roughly chop.

2 Cook & dress the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board. Wipe out the pan. To make the dressing, in a large bowl, combine the oregano, up to half the garlic paste, the juice of 2 lemon wedges, and a drizzle of olive oil; season with salt and pepper. When cool enough to handle, roughly chop the cooked chicken. Add to the bowl of dressing; toss to coat. Season with salt and pepper to taste.

Cook & dress the chicken:
Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook 7 to 8 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and return to the pot.

4 Dress the cucumber:

While the pasta cooks, in a medium bowl, combine the yogurt, half the cucumber, half the mint (tearing the leaves just before adding), the juice of the remaining lemon wedges, and as much of the remaining garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Season with salt and pepper to taste.

Dress the cucumber:
Warm the pitas:
5 Warm the pitas:

Heat the same, dry pan on medium-high until hot. Working 1 at a time, add the pitas and warm 30 seconds to 1 minute per side, or until heated through and pliable. Transfer to a cutting board and cut in half; carefully open the pockets.

6 Make the pasta salad & plate your dish:

To the pot of cooked pasta, add the olives, cheese, remaining cucumber, remaining mint (tearing the leaves just before adding), and a drizzle of olive oil. Season with salt and pepper. Stir to combine; season with salt and pepper to taste. Transfer to a serving dish. Evenly fill the halved pitas with the dressed cucumber and dressed chicken. Divide between 2 dishes. Serve with the pasta salad on the side. Enjoy!

Make the pasta salad & plate your dish:
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