Crispy Greek Chicken Pita Pizza
A quick and easy pita pizza topped with marinated Greek chicken, fresh veggies, and tangy feta cheese, perfect for a flavorful and satisfying meal.
- Prep Time: 10 minutes active, 30 minutes resting
- Cook Time: 18-20 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Greek
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 4 large pita breads (whole wheat or white)
- 1 cup shredded mozzarella cheese
- ½ cup crumbled feta cheese
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ small red onion, thinly sliced (optional)
- Fresh parsley or mint leaves, chopped
- Black olives, sliced (optional)
- Red pepper flakes (optional)
Instructions
- In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss in the chicken pieces, making sure they’re fully coated. Cover and refrigerate for at least 30 minutes.
- Heat a skillet or grill pan over medium-high heat. Add the marinated chicken pieces in a single layer. Cook, turning occasionally, until cooked through and golden brown, about 8-10 minutes. Remove from heat and set aside.
- Preheat the oven to 425°F (220°C).
- Place pita breads on a baking sheet. Sprinkle shredded mozzarella evenly over each pita, followed by crumbled feta.
- Distribute the cooked chicken pieces evenly over each pita.
- Bake in the preheated oven for 8-10 minutes until cheese is melted and bubbly and pita edges are crisp and golden.
- While baking, dice cucumbers, halve cherry tomatoes, and thinly slice red onion. Toss with a pinch of salt and set aside.
- Once pizzas are out of the oven, top with fresh veggies and sprinkle chopped parsley or mint leaves. Add sliced olives or red pepper flakes if desired.
- Slice into wedges and serve warm immediately.
Notes
Marinate chicken for at least 30 minutes to keep it juicy and flavorful. Preheat oven to a high temperature (425°F) to crisp the pita quickly. Avoid overloading pita with toppings to prevent sogginess. Toast pita lightly before adding cheese if pita is thick. Cook chicken in a single layer to get a good sear. Fresh veggies should be added after baking to maintain crunch. Leftovers keep well refrigerated for up to 2 days and reheat best in an oven or toaster oven to retain crispness.
Nutrition
- Serving Size: 1 pita pizza (1/4 of
- Calories: 420
- Sugar: 5
- Sodium: 620
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 4
- Protein: 35
Keywords: Greek chicken pita pizza, crispy pita pizza, easy pita pizza, Greek chicken recipe, quick dinner, Mediterranean pizza