Every mom has a few tried and true recipes in her week-day rotation. Usually these reliable dinners are fast, easy, and universally loved by her family. Even the most finicky eaters will eat these best loved dishes without complaint making them a joy for mothers to serve as they ensure dinner won’t devolve into a dreaded “one more bite” negotiation. 

These chicken feta pitas have long topped the list of my family’s best loved week-night recipes and my college-aged daughter already makes them on a regular basis for her friends and roommates. The interactive sandwiches are easily customizable. If your kiddos are not a fan of fire on the palate you can just leave the chili flakes out. If roasted red pepper hummus isn’t your thing feel free to substitute with any flavor your heart desires. 

Here’s hoping my favorite, fast, family-friendly meal makes it into your regular recipe rotation.

Happy Mother’s Day!

Easy Week-Night Meal: Mel’s Chicken Feta Pita (serves 6-8)

For the Chicken:

  • 3 Tablespoons olive oil (divided)
  • 2 Pounds fresh boneless skinless chicken breast, diced into 1/2″ cubes
  • Kosher salt and coarse black pepper
  • 1 teaspoon dried oregano
  • 1/4-1/2 teaspoon red pepper flakes (more or less to taste; leave it out you are )
  • 1 (6-ounce) package crumbled feta with Mediterranean herbs
  • For Serving:
  • 6 pocketless pitas (gyro style) or multigrain/whole wheat flatbreads
  • 1 (10-ounce) container roasted red pepper hummus (or whatever flavor you like best)
  • 2-3 Roma or heirloom tomatoes, halved and thinly sliced
  • 1 small English cucumber, halved and thinly sliced
  • 1 small red onion, halved and thinly sliced
  • Pitted Kalamata Olives


Heat 2 Tablespoons of the olive oil in a large skillet over medium-high heat until hot, but not smoking. Add the diced chicken breast to the pan and season with salt and pepper (I usually start with about 1-1/2 teaspoons of kosher salt and 1/2 teaspoon of coarse black pepper; you can always add a little more later, but feta is salty so be careful). Mix the chicken well and season with the dried oregano and red pepper flakes (if using). Continue cooking, stirring frequently, until chicken is cooked through and most of the liquid in the pan has evaporated-about 10-15 minutes. Pour the container of feta over the chicken. Remove the pan from the heat and mix the cheese into the chicken until is slightly melted. Transfer the chicken to a serving bowl and set aside. 

Quickly wash out the pan you cooked the chicken in and return to the stove. Heat the remaining tablespoon of oil in the pan over high heat until hot, but not smoking. Add a flatbread to the skillet and warm through on both sides.

To serve, place a flat bread on a plate and top it with some hummus. Place a the chicken mixture on top of the hummus and garnish with cucumber, tomato, red onion, and Kalamata olives as desired.

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