Pita Bread with Marinated Chicken, Vegetables, and Feta

Its true that preparing stuffed pita bread will take a bit more time. The recipe we present below consists of homemade pita bread and marinated chicken, which we pan-fry along with sliced vegetables. The result is an incredibly delicious Greek "sandwich" that you can enjoy for lunch, dinner, or even as a snack.

Details

  • Preparation Time: 100 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Marinade

  • 1 twig Spices, oregano, dried

  • 4 spoon Oil, olive

  • pieces Juice, lemon

  • 1.25 teaspoons Spices, paprika

  • pieces Salt, table

  • 700 g Meat, chicken, breasts

  • 1 piece Bell pepper, red, fresh

  • 2 piece Carrot, fresh

  • 8 pieces Tomato, red

  • 100 g Cheese, feta

Pita bread

  • 500 g Wheat flour, white, multi-purpose

  • 330 ml Water

  • 1 bag Yeast, dry

  • 1 teaspoon Sugar, white

  • 3 spoons Oil, olive

Steps

  1. First, let's prepare the dough for the pita bread. In a small bowl, mix the yeast, sugar, and 1 dl of lukewarm water. Let the mixture sit for at least 10 minutes to allow the yeast to rise slightly. In a larger bowl, sift the flour and make a well in the center. Sprinkle salt around the flour surrounding the well.

  2. Pour the risen yeast mixture into the well and mix the ingredients in the bowl with your fingers or a spoon until they come together to form a rough dough. Continue kneading and gradually add the remaining liquid and olive oil. Once all the liquid is incorporated, transfer the dough to a lightly floured work surface and knead until it becomes smooth, elastic, and no longer sticky. Shape the dough into a loaf, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour (until it doubles in size).

  3. While the dough is rising, cut the chicken into smaller pieces. Strip the oregano leaves and flowers from the stems and finely chop them. In a bowl, mix the oregano, lemon juice, salt, pepper, olive oil, and paprika. Add the chopped chicken pieces and mix well to ensure all pieces are evenly seasoned. Cover the bowl and refrigerate until ready to use.

  4. Preheat the oven and the baking tray to 250°C. Divide the risen dough into 8 equal-sized balls, which you roll out or flatten into 0.5 cm thick circles on a lightly floured work surface just before baking. Bake the rolled-out circles in the preheated oven on the hot baking tray for 5 to 8 minutes, or until they puff up and turn golden brown. Place the baked pita bread in a basket and cover with a damp cloth. Let the bread cool until lukewarm.

  5. Wash the bell pepper, clean it (remove the stem and seeds), and slice it. Wash the carrot and cut it into thin, equal-sized sticks. Heat a little olive oil in a larger pan. Pan-fry the marinated chicken and vegetables in the hot oil, stirring frequently. Season the cooked vegetables and chicken with additional pepper and/or salt if needed.

  6. Open the pita bread at the top, then stuff the pockets with the fried chicken and vegetables. Add some crumbled feta cheese and chopped cherry tomatoes. Serve the stuffed pita bread on a nice plate or platter.

Nutrition Information (Per 100g)

  • Calories: 248.36 kcal
  • Fat: 8.72 g
    • Saturated Fat: 1.44 g
  • Carbohydrates: 26.63 g
    • Sugars: 0.72 g
  • Protein: 12.72 g
  • Fiber: 1.11 g