Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers

These Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers are one of my favorite fresh and flavorful meals. I marinate juicy chicken in a zesty lemon-garlic mixture, roast bell peppers until tender, then wrap it all in warm pita bread with creamy feta tzatziki. It’s a satisfying, Mediterranean-inspired meal that I can throw together any night of the week.

Why You’ll Love This Recipe

I love how this recipe packs bold, fresh flavors into a handheld meal. The lemon-garlic chicken is tangy and savory, the roasted peppers add sweetness, and the homemade feta tzatziki ties everything together with cool, creamy richness. It’s easy to prep ahead, customizable, and makes me feel like I’m eating something special without a lot of effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breasts or thighs
• olive oil
• lemon juice and zest
• garlic cloves
• dried oregano
• salt and pepper
• red and yellow bell peppers
• pita bread or flatbreads

For the Feta Tzatziki:

• Greek yogurt
• feta cheese (crumbled)
• cucumber (grated and drained)
• lemon juice
• garlic (minced)
• fresh dill or mint
• salt and pepper

Directions

1. I mix olive oil, lemon juice, zest, garlic, oregano, salt, and pepper, then marinate the chicken for at least 30 minutes.
2. While it marinates, I slice bell peppers and roast them in the oven at 400°F (200°C) for about 20-25 minutes until tender and slightly charred.
3. I grill or pan-cook the chicken until golden and cooked through, then slice it thinly.
4. For the feta tzatziki, I mix Greek yogurt, crumbled feta, grated cucumber (squeezed dry), lemon juice, garlic, and herbs until creamy and well combined.
5. I warm the pita bread and assemble each one with chicken, roasted peppers, and a generous spoonful of feta tzatziki.
6. I fold and serve warm or wrap for later.

Servings and timing

This recipe makes about 4 pitas.

Prep time: 15 minutes (plus marinating time)
Cook time: 25 minutes
Total time: 40-60 minutes

Variations

Sometimes I swap chicken for grilled shrimp or chickpeas for a vegetarian option. I also add extras like lettuce, red onion, olives, or cherry tomatoes. For a spicier version, I mix a bit of harissa or chili flakes into the marinade or tzatziki.

storage/reheating

I store the components separately in the fridge for up to 4 days. The chicken and peppers reheat well in a skillet or microwave, and I keep the tzatziki chilled. I assemble the pitas just before serving to keep everything fresh.

FAQs

Can I make this ahead of time?

Yes, I often marinate the chicken and prep the tzatziki a day in advance. I just cook and assemble when I’m ready.

What’s the best kind of pita to use?

I like soft, fluffy pita or flatbread that can fold without tearing.

Can I use store-bought tzatziki?

Yes, but I love making my own with the added flavor from feta and fresh herbs.

Is this recipe good for meal prep?

Absolutely. I prep all the ingredients and store them separately for easy lunches or dinners throughout the week.

What else can I serve with these pitas?

I often serve them with a side of couscous, Greek salad, or roasted potatoes.

Conclusion

Lemon-Garlic Chicken Pitas with Feta Tzatziki & Roasted Bell Peppers are a fresh, flavorful meal I keep coming back to. They’re satisfying, easy to make, and perfect for busy weeknights or casual gatherings. Every bite is a mix of savory, tangy, and creamy goodness that makes dinner feel like a treat.

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