Greek Chicken Pitas with Cucumber & Orzo-Feta Salad

Greek Chicken Pitas

with Cucumber & Orzo-Feta Salad

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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:
Browse Steps
1 of 6