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Chicken Fajita Pitas recipe

15 Minutes + 30 Minutes cooking



These aren’t your average pitas – These are Chicken Fajita Pitas – a colorful fiesta of fresh ingredients, tender yogurt-marinated chicken, and spices that make every bite a party in your mouth. This dish is a vibrant melody of flavors – it’s not just about the savory chicken thighs marinated in a symphony of spices and Greek yogurt, or the crunch of colorful bell peppers, but also about the harmony they create together. The creamy hummus, the tang of sour cream, and the soft, warm pita holding it all together – it’s a flavor celebration in every bite! This, my friends, is the very definition of comfort food with a kick!

So, come join me. Let’s roll up our sleeves and transform your kitchen into a vibrant street food market with this handheld delight. It’s the dinner time hero, the lunchbox favorite, and the answer to ‘what’s for dinner tonight?’ It’s the simple, delicious, and vibrant Chicken Fajita Pita that’s about to become your next go-to.



Adjust Servings
4 chicken thighs
1/2 red bell pepper
1/2 yellow bell pepper
1/2 orange bell pepper
2 red onions
1 teaspoon olive oil
1/2 teaspoon ground black pepper
1/2 teaspoon salt
4 pita breads
fresh parsley
lettuce and tomatoes to serve
4 teaspoons sour cream
4 tablespoons hummus
For Chicken Marinade
100 grams greek yogurt
juice of half lemon
1 teaspoon garam masala
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon salt
Nutritional Information
552 Calories
28 g Fat
32 g Protein
44 g Carbs
4 g Sugars


Prep the Chicken
Begin by preparing the chicken marinade. In a bowl, combine Greek yogurt, the juice of half a lemon, garam masala, sweet paprika, ground cumin, ground black pepper, and salt. Stir until well mixed. Add the chicken thighs to the marinade, ensuring they are well coated on all sides. Allow them to marinate in the fridge for at least 2 hours, or ideally overnight.
Preheat your oven to 200°C. While the oven is preheating, slice the bell peppers and red onions into thin strips. Drizzle over the olive oil and sprinkle the salt and black pepper. Mix to ensure everything is well coated and evenly spread out on the tray. Place the marinated chicken thighs on a baking tray along with the sliced bell peppers and onions. Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are soft and slightly caramelized.
Mark as complete
Prepare the Pitas
As the chicken and vegetables are baking, lightly warm your pita breads on a pan over medium heat or in the oven for a couple of minutes. Spread a tablespoon of hummus on one side of each pita, followed by a teaspoon of sour cream. Once the chicken and veggies are ready, chop the chicken into smaller pieces. Then stuff each pita bread with a mixture of the chicken, baked veggies, lettuce, and tomatoes. Garnish with fresh parsley and serve immediately. Enjoy!
Mark as complete
Marinating the chicken is a crucial step as it helps to tenderize the meat and infuse it with flavor. For best results, marinate the chicken overnight. However, if you're in a hurry, a couple of hours will still do the trick.
This recipe is versatile and you can substitute the bell peppers and onions with your favorite vegetables. Zucchini, mushrooms, or eggplants would work just as well.
Making homemade hummus is quite simple, but store-bought will also do if you're short on time. Feel free to experiment with different types of hummus, like roasted red pepper or beetroot hummus for a flavor twist.
For a dairy-free alternative, you can substitute the Greek yogurt in the marinade with coconut milk or a dairy-free yogurt. Swap the sour cream for a dairy-free version or simply omit it.
The chicken and vegetable mix can be stored in the refrigerator for up to 3-4 days.

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