Greek-Style Chicken & Couscous Pitta Sandwich with Tzatziki
Pitta pockets are a great alternative to a sandwich for a tasty lunch. Our flavoured couscous makes a great filling, and our Sundried Tomato & Garlic Couscous works perfectly in this Greek-inspired chicken filled pitta. We’re using chicken breasts but feel free to use skinless & boneless chicken thighs if you prefer – just bash a little to thin them out. Feel free to use shop-bought tzatziki for a short cut.
Method
Put the chicken in a large bowl and add the lemon juice and zest, oregano, garlic and oil. Season and leave to marinade for 20 minutes.
In a small bowl mix together the yoghurt, cucumber, dried and fresh mint and garlic. Squeeze in lemon juice to taste and season.
Heat a non-stick frying pan or griddle over a medium-high heat. Cook the chicken for 3-5 minutes on each side or until golden and cooked through. Alternatively cook in an air fryer at 180C for 7-10 minutes, flipping halfway through.
Meanwhile prepare the couscous according to the packet instructions. Lightly toast the pitta bread.
Spread the inside of the pitta with tzatziki, spoon in some couscous, and add the chicken, lettuce, tomato, onion, and mint leaves. Top with a dollop of tzatziki.
Ingredients
- For the Greek-Style Chicken
- 1-2 large chicken breasts, sliced in half horizontally to make thinner fillets
- juice & zest of ½ lemon
- 1 tsp dried oregano
- 1-2 cloves of garlic, minced
- 1 tbsp olive oil
- 1 x packet of Ainsley Sundried Tomato & Garlic Couscous
- For the Tzatziki
- 4 tbsp Greek style yoghurt
- ½ cucumber, coarsely grated, squeezed of excess water
- ½ tsp dried mint (optional)
- 4-6 mint leaves, finely chopped, plus extra to serve
- 1 small clove of garlic
- juice of ½ lemon
- To Serve
- 2-4 pitta breads
- sliced tomato
- shredded lettuce
- thinly sliced red onion