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Greek Chicken Pitas
with Cucumber & Orzo-Feta Salad
40 minWellness at Blue Apron
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2 Servings
- Est. 750 Cals/serving
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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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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Thighs
- 3 oz Orzo Pasta
- 2 Pitas
- ½ cup Plain Greek Yogurt
- 2 cloves Garlic
- 1 Cucumber
- 1 Lemon
- 1 bunch Mint
- 1 bunch Oregano
- ¼ cup Crumbled Feta Cheese
- 1 oz Kalamata Olives
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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