Fluffy pita pockets stuffed with creamy spinach, artichokes, and tender chicken—a satisfying Mediterranean-inspired meal ready in 40 minutes.
# Ingredient List:
→ Chicken & Filling
01 - 2 cups cooked chicken breast, diced or shredded
02 - 1 cup canned artichoke hearts, drained and chopped
03 - 1 cup fresh spinach, chopped
04 - 1/2 cup Greek yogurt
05 - 1/4 cup light mayonnaise
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
08 - 1 clove garlic, minced
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon crushed red pepper flakes, optional
12 - Salt and black pepper to taste
→ Bread
13 - 4 large pita breads, whole wheat or regular
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - 1 lemon, cut into wedges
# Directions:
01 - Set oven temperature to 375°F (190°C).
02 - In a large mixing bowl, combine the diced chicken, chopped artichoke hearts, spinach, Greek yogurt, mayonnaise, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, oregano, red pepper flakes if desired, and season with salt and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
03 - Slice each pita bread in half horizontally to form open pockets suitable for stuffing.
04 - Fill each pita half generously with the spinach artichoke chicken mixture, distributing the filling evenly.
05 - Place the stuffed pita halves on a baking sheet lined with parchment paper.
06 - Bake for 15 to 20 minutes until the filling reaches serving temperature and the cheese is completely melted.
07 - Remove from oven and garnish with chopped fresh parsley. Serve immediately with lemon wedges on the side.
