Oregano & Lemon Chicken with Pita Bread


Oregano & Lemon Chicken with Pita Bread
Servings: 4


3 Tegel chicken breasts, skinless, boneless
2 tbsp unsweetened plain yoghurt
1 tbsp olive oil
3 tbsp fresh oregano
3 cloves garlic, peeled and finely diced
Juice from 1 lemon
1 tbsp olive oil
1 red capsicum – sliced thinly
To serve: 4 Pita breads, warmed

Recipe by: Nici Wickes
Publication: World Kitchen (Aug 2011)
Recipe ID: 100838


This is a simple and tasty way to cook chicken breast that uses the quintessential Greek ingredients of oregano, lemons and olive oil. It makes a great filling for these warm pita sandwiches.

Greece - Crete


In a bowl mix the yoghurt, olive oil, oregano, garlic and lemon juice. Slice the chicken breasts into very thin strips and add this to the yoghurt mixture.

Heat 1 tbsp of olive oil in a pan to medium heat. Add the capsicum and cook until almost soft (about 5 minutes). Add the chicken strips and cook for 5 - 7 minutes, or until the chicken is cooked through. Add the remaining yoghurt mix to the pan, bring to a simmer/sizzle for 1 minute.

Serve with warm pita bread and a range of side dishes – tomatoes, olives, feta, hummus, tzatziki.  


World Kitchen Series 4

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