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Chicken pita pockets with olives

Pita pockets filled with succulent chicken pieces, olives and various crunchy toppings are a great quick and easy lunch or light meal option for every day.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Light Meals
Cuisine: Mediterranean
Servings: 4
Author: Sabine


  • 4 pita pocket bread
  • 500 g (16oz) chicken breast thinly sliced
  • 1 onion diced
  • 1 clove garlic minced
  • 2 tablespoon olive oil
  • 1 tablespoon chicken spices
  • 1 tablespoon dried mixed greek herbs
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon cream


  • tomatoes thinly sliced
  • green olives
  • red onion thinly sliced
  • cucumber thinly sliced
  • pesto sauce


  • Cut the chicken breast into very thin slices, drizzle with olive oil and sprinkle with chicken spices.
  • Preheat a frying pan on high heat and add the chicken, diced onion and garlic. Fry for 5 minutes until all the chicken pieces are browned. Add the balsamic vinegar and sprinkle with the greek herbs. Reduce to medium heat and let it simmer for 5 minutes. Add the cream and let it continue to simmer on medium heat till the sauce thickens a bit. Add seasoning to taste.
  • Cut the pita pockets, add the chicken and your favourite toppings from the list.