Greek Chicken Boats

The first time I made these Greek chicken boats, it was one of those days where you just want something—bright and satisfying—but nothing too heavy. The kind of dish where the warmth of the oven mixes with the tang of feta, and that cozy scent of oregano starts to hang in the kitchen air. Chicken sizzles just a little in the pan… zucchini softens, and the bell peppers, well, they get just that bit sweeter. And then scooping it all into soft pita wraps—still warm from the oven—made it feel like I was eating on a balcony in Paros (minus the sea breeze, of course).

Why You’ll Crave It

• Colorful, crispy vegetables meet tender, herbed chicken—lovely textures in every bite
• Just one pan to cook everything in, which means minimal cleanup (a quiet joy, really)
• Feta. Creamy, briny, crumbly feta scattered on top transforms everything
• Wraps make it fun and unfussy—no need for knives and forks
• Equally good warm from the oven or cold out of the fridge the next day

The first time I made this, my sister actually wrapped the leftovers in foil and snuck three home with her… I noticed.

What You’ll Need

• 2 chicken breasts: diced into small cubes, bite-sized so they cook fast and evenly
• 1 red bell pepper: chopped small – it sweetens up beautifully once roasted
• 1 zucchini: diced – not too thick, not too thin, something close to pea-sized works well
• 100g feta cheese: crumbled generously – don’t hold back with this
• 2 tablespoons olive oil: one for the chicken, one for the veggies
• 1 teaspoon dried oregano: that slightly grassy, lemony flavor—so classic
• Salt and pepper: just to taste, but don’t overdo either
• Pita bread or tortillas: something soft and wide enough to cradle your filling

Easy How-To

Get everything chopped

I like to start by dicing the chicken first (less cross-contamination worry that way). Slice up the red pepper and zucchini too, trying to keep things similarly sized so they cook evenly.

Heat and sizzle

Drizzle a tablespoon of olive oil into a large skillet or pan, medium heat. Add the chicken, sprinkle with oregano, salt, and pepper. Let it sear and turn golden… takes about 5-6 minutes. Stir now and then. When it’s just almost cooked through, scoop it out temporarily.

Toss the veg

In the same pan, add the second tablespoon of oil. Toss in the zucchini and bell pepper. Let them soften – not too soft though, we want some bite. About 5-7 minutes or so. Add the chicken back in for the last minute or so, just to mingle everyone together nicely.

Warm the wraps

Pop the pitas or tortillas into a low oven, or wrap them in foil and warm them gently. They’re so much nicer when they’re cozy.

Assemble your little boats

Lay a pita on a plate, scoop in the chicken-veg mixture, crumble feta over top—use your fingers, it’s the only way—and fold it gently. Doesn’t need to be perfect. Actually, it’s better when it’s not.

Good to Know

• Don’t skip the feta—it’s the salty brightness that ties everything together
• If your chicken sticks a bit to the pan, that’s good—those little brown bits add flavor
• Leftovers are even better the next day stuffed into a grain bowl or tossed with arugula

Serving Ideas

• Serve with a chilled cucumber-yogurt dip on the side (like a loose tzatziki) and a handful of olives

Top Tricks

• Cut everything small so it cooks quickly – trust me, those little pieces soak up more flavor, fast

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and work beautifully here—just trim off excess fat and make sure they’re diced small too.

Can this be made ahead of time?

Yes, you can cook everything in advance and reheat it gently before assembling the wraps. Try not to overheat or the chicken may get a bit firm.

What if I don’t have zucchini?

Eggplant, mushrooms, or even cherry tomatoes would work fine. Use what you have—it doesn’t need to be exact.

Is this good cold?

Honestly, yes. I’ve wrapped one up cold and taken it on a picnic—it holds up surprisingly well.