Greek Chicken & Chickpea Bowls with Cucumber-Feta Salad & Warm Pita

⏱ Prep: 20 min🔥 Cook: 15 min⏰ Total: 35 min🍽 Serves 4
610 cal · 45g protein · 52g carbs · 24g fat
Toddler tip: Serve her components separated on the plate — plain sliced chicken, a scoop of chickpeas, cucumber spears, and a torn piece of warm pita. Skip the dressing on hers or serve it on the side for dipping.
Low-carb fork: Skip the pita and serve the chicken and chickpeas over a bed of chopped romaine with extra cucumber.

Ingredients

Lemon-Oregano Chicken

  • 1½ lbsboneless skinless chicken breast, sliced horizontally into thin cutlets
  • 3 tbspolive oil
  • 1lemon, zested and juiced
  • 3 clovesgarlic, grated or finely minced
  • 2 tspdried oregano
  • 1 tspkosher salt
  • ½ tspblack pepper

Chickpeas

  • 2 cans (15 oz each)chickpeas, drained and rinsed
  • 1 tbspolive oil
  • 1 tspdried oregano
  • to tastesalt and black pepper

Cucumber-Feta Salad

  • 6mini seedless cucumbers, sliced into thick half-moons
  • 1red bell pepper, diced
  • ¼red onion, sliced paper-thin
  • 6 ozfeta cheese — check the label reads PASTEURIZED — crumbled or cut into cubes
  • 2 tbspolive oil
  • 1 tbspred wine vinegar
  • ½ tspdried oregano
  • to tastesalt and black pepper

Warm Pita

  • 4-6pita breads
  • 1 tbspolive oil, for brushing

For Serving

  • ½ cupplain Greek yogurt
  • 1lemon, cut into wedges

Instructions

1Whisk the olive oil, lemon zest and juice, garlic, oregano, salt, and pepper in a bowl. Add the chicken cutlets and turn to coat. Let them sit at room temperature 20 minutes while you do everything else — thin cutlets take on the marinade fast, so there's no need to plan ahead.
2While the chicken marinates, make the cucumber-feta salad: combine the cucumbers, bell pepper, and red onion in a bowl. Whisk the olive oil, red wine vinegar, oregano, salt, and pepper together, pour it over, and toss. Add the feta and fold gently — you want cubes and crumbles, not a paste. Set aside; it only gets better as it sits.
3Warm the chickpeas: heat the olive oil in a small skillet over medium, add the drained chickpeas and oregano, and cook 5-6 minutes, shaking the pan now and then, until they're heated through and a few have started to blister. Season with salt and pepper and set aside.
4Heat a large skillet or grill pan over medium-high until hot. Cook the chicken cutlets 3-4 minutes per side, until deeply golden and cooked through (165°F). Work in two batches rather than crowding the pan. Move to a board and let them rest 5 minutes.
5While the chicken rests, warm the pita: brush lightly with olive oil and heat in a dry skillet about 45 seconds per side, or wrap the stack in foil and warm in a 350°F oven 8 minutes. Keep them under a clean towel so they stay soft and pliable.
6Slice the chicken across the grain. Build each bowl with chicken, a scoop of chickpeas, and a generous pile of the cucumber-feta salad. Add a spoonful of Greek yogurt, a lemon wedge, and a warm pita on the side.