Whip up these delightful chicken pitas with creamy tzatziki for a vibrant, healthy meal that's bursting with Mediterranean flavours and super easy to make!
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Dice the chicken breast into 2 cm pieces. Peel and thinly slice the red onion. Dice the courgette and red pepper into similar-sized pieces. For the tzatziki, grate the cucumber and finely mince the garlic. Finely chop the fresh dill.
In a large bowl, combine the diced chicken, sliced red onion, diced courgette, and diced red pepper. Drizzle with 1 tablespoon of olive oil, then sprinkle with dried oregano, salt, and black pepper. Toss everything together until well coated.
Spread the seasoned chicken and vegetables in a single layer on a large baking tray. Roast in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
While the chicken and vegetables are roasting, prepare the tzatziki. In a medium bowl, combine the Greek yoghurt, grated cucumber, minced garlic, and the juice of half a lemon. Stir well to combine.
Warm the pita bread according to package instructions, either in the oven during the last few minutes of cooking or in a toaster.
Once the chicken and vegetables are cooked, remove the tray from the oven. Halve the cherry tomatoes and crumble the feta cheese.
To assemble, spread a generous amount of tzatziki inside each warm pita. Fill with the roasted chicken and vegetables, then add the halved cherry tomatoes and crumbled feta cheese. Garnish with the fresh dill.
For extra flavour, marinate the chicken in the olive oil and spices for at least 30 minutes before roasting.
If you don't have fresh dill, a pinch of dried dill can be used in the tzatziki, but fresh is highly recommended for the best flavour.
You can add a squeeze of fresh lemon juice over the roasted chicken and vegetables before serving for a brighter taste.