Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (280 g) cooked chicken, shredded or sliced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 4 pita breads
- 1/2 English cucumber, diced (about 1 cup)
- 2 medium tomatoes, diced (about 1 1/2 cups)
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 1/2 cup (75 g) crumbled feta
- 1 cup (240 g) plain Greek yogurt
- 1 small garlic clove, finely grated (about 1 tsp)
- 1 tbsp chopped fresh dill (or 1 tsp dried dill)
Do This
- 1) Stir together Greek yogurt, garlic, dill, and a pinch of salt; chill while you prep.
- 2) Toss cooked chicken with lemon juice, olive oil, oregano, salt, and pepper in a microwave-safe bowl.
- 3) Microwave chicken on HIGH for 60 seconds; stir, then microwave 30–60 seconds more until hot (165°F/74°C).
- 4) Warm pita: wrap in a barely damp paper towel and microwave 20–30 seconds on HIGH.
- 5) Prep fillings: dice cucumber and tomato; slice red onion; crumble feta.
- 6) Assemble: spread tzatziki in pita, add chicken, cucumber, tomato, onion, and feta.
- 7) Serve right away while the chicken and pita are warm.
Why You’ll Love This Recipe
- Fast, fresh, and very approachable: warm, lemony oregano chicken plus crisp vegetables and creamy tzatziki.
- Microwave-friendly (no stove needed), but still tastes bright and restaurant-inspired.
- Easy to customize for picky eaters or different spice levels.
- Great for using leftover chicken (rotisserie, meal prep, or last night’s roast).
Grocery List
- Produce: 1 lemon, 1 English cucumber, 2 medium tomatoes, 1 small red onion, 1 small garlic clove, fresh dill (optional but recommended)
- Dairy: plain Greek yogurt, feta cheese
- Pantry: olive oil, dried oregano, kosher salt, black pepper, pita breads
Full Ingredients
Chicken (Microwave Oregano-Lemon)
- 2 cups (280 g) cooked chicken, shredded or thinly sliced (rotisserie chicken works perfectly)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) olive oil
- 1 tsp dried oregano
- 1/2 tsp kosher salt (reduce to 1/4 tsp if your chicken is already salty)
- 1/4 tsp freshly ground black pepper
- 1 tbsp water (optional, for extra moisture while reheating)
Quick Tzatziki (Greek Yogurt + Garlic + Dill)
- 1 cup (240 g) plain Greek yogurt (2% or whole milk is creamiest)
- 1 small garlic clove, finely grated or pressed (about 1 tsp)
- 1 tbsp finely chopped fresh dill (about 3 g), or 1 tsp dried dill
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp kosher salt, plus more to taste
- 1 tbsp finely diced cucumber (optional, for a more traditional tzatziki texture)
Veggies, Cheese, and Bread
- 4 pita breads (6–7 inch)
- 1/2 English cucumber, diced (about 1 cup / 130 g)
- 2 medium tomatoes, diced (about 1 1/2 cups / 260 g)
- 1/2 small red onion, thinly sliced (about 1/2 cup / 60 g)
- 1/2 cup (75 g) crumbled feta cheese
Step-by-Step Instructions
Step 1: Make the quick tzatziki
In a small bowl, stir together the Greek yogurt, grated garlic, dill, lemon juice, and salt until smooth. Taste and adjust salt if needed.
If you want a slightly more traditional feel, stir in 1 tablespoon of finely diced cucumber. Refrigerate while you prepare everything else (even 10 minutes helps the garlic and dill bloom).
Step 2: Prep the fresh fillings
Dice the cucumber and tomatoes into bite-size pieces. Thinly slice the red onion. Crumble the feta (or measure if it’s pre-crumbled).
Set the vegetables aside so assembly goes quickly once the chicken is hot.
Step 3: Season the chicken for bright, Greek-inspired flavor
Add the cooked chicken to a microwave-safe bowl (a wide, shallow bowl heats more evenly). Drizzle over the lemon juice and olive oil, then sprinkle on the oregano, salt, and pepper.
Toss well. If your chicken is very lean or tends to dry out, add 1 tablespoon of water to create a little steam while reheating.
Step 4: Microwave the chicken until hot (and safe)
Cover the bowl loosely with a microwave-safe plate or a vented microwave cover. Microwave on HIGH for 60 seconds.
Stir thoroughly, then microwave on HIGH for another 30 to 60 seconds, just until the chicken is steaming hot. For best food safety and texture, aim for an internal temperature of 165°F (74°C) in the thickest part of the chicken.
Step 5: Warm the pitas so they’re soft and foldable
Stack the pitas and wrap them in a barely damp paper towel (it should feel lightly moist, not dripping). Microwave on HIGH for 20 to 30 seconds, until warm and pliable.
Keep them wrapped while you assemble so they stay soft.
Step 6: Assemble the pitas
Split each pita to form a pocket (or fold like a taco, depending on your pita style). Spread 2 to 3 tablespoons tzatziki inside each pita.
Divide the warm oregano-lemon chicken among the pitas, then top each with cucumber, tomato, red onion, and feta.
Step 7: Serve right away
Serve immediately while the chicken and pita are warm and the veggies are crisp. If you like, add an extra spoonful of tzatziki on top right before serving for a creamy finish.
Pro Tips
- Prevent dry chicken: Add 1 tablespoon water before microwaving and keep the bowl loosely covered to trap steam.
- Even heating: Reheat in short bursts and stir well; microwaves heat unevenly and stirring makes a big difference.
- Mellow the onion: If red onion is too sharp, soak slices in cold water for 5 minutes, then drain and pat dry.
- Garlic control: Grating garlic makes it taste stronger than mincing. For a milder tzatziki, use 1/2 clove.
- Salt wisely: Feta and rotisserie chicken can be salty. Start with the lower salt amounts, then adjust after tasting.
Variations
- Make it spicy: Add 1/4 tsp crushed red pepper to the chicken, or tuck in sliced pepperoncini.
- Vegetarian option: Swap chicken for 2 cups canned chickpeas (drained and rinsed) or diced roasted red peppers; microwave briefly with the same lemon-oregano seasoning.
- Extra herb-forward: Add chopped parsley or mint to the tzatziki and sprinkle more dill over the finished pitas.
Storage & Make-Ahead
For best texture, store components separately. Refrigerate chicken, chopped veggies, feta, and tzatziki in separate airtight containers for up to 3 days. Reheat the chicken in the microwave on HIGH in 30-second bursts until it reaches 165°F (74°C). Warm pitas right before serving (20–30 seconds on HIGH). If making ahead for lunch, pack tzatziki separately so the pita doesn’t get soggy.
Nutrition (per serving)
Approximate per 1 filled pita (1/4 recipe): 520 calories, 42 g protein, 45 g carbohydrates, 20 g fat, 6 g fiber, 1,080 mg sodium. Values vary based on pita size, chicken type, and feta brand.
