Description
Tender slow-cooked Greek-spiced chicken served in warm pita bread with fresh vegetables and creamy homemade tzatziki sauce for a flavorful and effortless meal.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- 6 pita breads
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup lettuce, shredded
- 1/2 cup feta cheese, crumbled
Instructions
- Place chicken breasts in the crockpot and drizzle with olive oil.
- Add garlic, lemon juice, oregano, paprika, cumin, salt, and pepper, coating evenly.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until tender.
- Shred the chicken with two forks directly in the crockpot.
- In a bowl, mix Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill, and salt to make tzatziki. Refrigerate.
- Warm pita bread before serving.
- Fill each pita with shredded chicken, tomatoes, onion, lettuce, and feta.
- Top with tzatziki sauce and serve.
Notes
- Chicken thighs can be used for a juicier result.
- Squeeze cucumber well to avoid watery tzatziki.
- Store-bought tzatziki can be used for convenience.
- Add olives or roasted peppers for extra flavor.
- Serve as a salad bowl for a low-carb option.
Nutrition
- Serving Size: 1 pita
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
