Description
Bite into these Crispy Chicken and Feta Pitas, packed with fresh mint, bright lemon zest, and savory ground chicken, perfectly contrasted by salty feta cheese encased in a lightly pan-fried, crunchy pita shell.
Ingredients
Scale
500 g Chicken Mince (Lean)
150 g Feta Cheese (Crumbled)
1 medium Red Onion (Finely chopped)
2 cloves Garlic (Minced)
1 tbsp Lemon Juice
1 tsp Lemon Zest
2 tbsp Fresh Mint (Chopped)
2 tbsp Fresh Parsley (Chopped)
3 tbsp Olive Oil
4 pieces Pita Bread
Instructions
- Mix chicken mince, minced garlic, chopped mint, parsley, lemon juice, and lemon zest. Season generously.
- Heat 3 tbsp olive oil in a skillet over medium-high heat. Lightly brush the exterior of the 4 pita breads and pan-fry them for 1-2 minutes per side until lightly golden and crisp. Set aside.
- In the same skillet, sauté the finely chopped red onion until softened (about 3-4 minutes).
- Add the seasoned chicken mince to the skillet. Cook over medium-high heat, breaking apart the meat, until fully cooked and slightly browned.
- Remove the skillet from the heat. Let the chicken cool for five minutes.
- Gently fold in the crumbled feta cheese into the warm chicken mixture.
- Carefully open the crisped pita pockets and stuff evenly with the Chicken and Feta filling. Serve immediately.
Notes
- Do not overmix the chicken marinade to ensure a tender final product.
- Wait for the chicken mixture to cool slightly before adding feta to prevent it from melting completely.
- Lightly brushing the pitas with oil before frying is key to achieving the perfect crunch.
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: Not Specified
- Unsaturated Fat: Not Specified
- Trans Fat: Not Specified
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: Not Specified