25m$18.20Mediterranean Lemon Chicken Pita Bowls
Lemon-herb chicken with pita bread, cucumber, grape tomatoes, and feta for a fresh Mediterranean-style bowl. This weeknight-friendly meal is bright, simple, and satisfying.
- Energy
- 581 calories per serving
- Protein
- 51.9 g per serving
- Carbs
- 43 g per serving
- Fat
- 23.5 g per serving
- Sodium
- 1150 mg per serving
Shopping options
extra-virgin olive oil
0.25 Cup
Kroger® Extra Virgin Olive Oil
12%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
feta cheese
0.75 Cup
Private Selection® Traditional Feta Crumbles
66%
kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
boneless skinless chicken breasts
1.5 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
33%
grape tomatoes
2 Cup
Kroger® Fresh Grape Tomatoes
53%
pita bread
4 Each
Toufayan® Classic White Pita Loaves
67%
dried oregano
1.5 Teaspoon
Kroger® Oregano Leaves Shaker
5%
English cucumber
1 Each
English Cucumber
100%
fresh parsley
0.25 Cup
Parsley
25%
garlic
2 Count
Garlic
100%
lemons
2 Each
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- boneless skinless chicken breasts-1.5 lb
- pita bread-4 each
- lemons-2 each
- grape tomatoes-2 cups
- feta cheese-0.75 cups
- English cucumber-1 each
- extra-virgin olive oil-0.25 cups
- garlic-2 cloves
- fresh parsley-0.25 cups
- dried oregano-1.5 teaspoons
- kosher salt-1 teaspoon
- black pepper-0.5 teaspoons
Using separate cutting boards, cut the chicken into 1-inch pieces, dice the cucumber, halve the grape tomatoes, mince the garlic, zest and juice the lemons, and chop the parsley.
Keep raw chicken separate from fresh vegetables and pita bread, and wash hands, knives, and cutting boards after contact with raw chicken.
In a mixing bowl, whisk the marinade with 2 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, garlic, oregano, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken, toss to coat, and let stand for 10 minutes.
Do not reuse marinade that has touched raw chicken unless it is fully cooked.
Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned and the thickest pieces reach 165°F, about 6 to 8 minutes.
Cook chicken to an internal temperature of 165°F and use caution around the hot skillet.
Transfer the chicken to a clean plate and wipe the skillet clean. Warm the pita rounds in the dry skillet until soft and lightly toasted, about 30 to 45 seconds per side, then cut into wedges.
Use a clean plate for cooked chicken, not a plate that held raw chicken.
In a clean bowl, toss the cucumber and grape tomatoes with parsley, remaining olive oil, remaining lemon juice, remaining salt, and remaining black pepper until bright and lightly coated.
Divide the cucumber-tomato mixture among bowls, then add the lemon chicken, pita wedges, and top with feta. Serve warm with fresh crunch.
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