These Roasted Greek Stuffed Pitas in air fryer are an easy make ahead lunch with big flavor and little effort
- Prep Time: 20 mins
- Cook Time: 1 hr
- Total Time: 1 hr 20 mins
- Servings: 8
- 1/2 round pocket each
NUTRITION:
- Serving: 1 serving
- Calories: 224 kcal
- Carbohydrates: 24 g
- Protein: 12 g
- Fat: 10 g
- Sodium: 611 mg
- Fiber: 5 g
- Equipment: Air Fryer
- 100 Air Fryer Disposal paper liner
- Air Fryer Meal Planner
- Air Fryer Oven
- Air Fryer
- Blender
- Air Fryer Grill Pan
- Air Fryer Oven Baking Dish
Ingredients:
- 1 medium red onion
- 1 small eggplant
- 2 Roma tomatoes
- 2 medium green bell peppers
- 1 boneless, skinless chicken breast (about ¾ lb.)
- 4 cloves garlic
- 3 Tbsp olive oil
- 3 Tbsp lemon juice
- 1/2 Tbsp dried oregano 1 tsp salt
- 1/8 tsp Freshly cracked pepper
- 4 oz. feta cheese
- 1/4 bunch fresh parsley
- 4 whole pita breads (8 half round pockets
Instructions:
- Preheat the Air Fryer to 180c / 360f . Slice the red onion and bell pepper. Cut the eggplant and tomatoes into one-inch chunks. Place the red onion, bell pepper, eggplant, and tomatoes into a large 9×13 inch casserole dish. Slice the chicken into very thin strips and then add to the casserole dish with the vegetables
- Mince the garlic and add it to a small bowl along with the olive oil, lemon juice, oregano, salt, and a generous helping of freshly cracked pepper (20-30 cranks of a pepper mill).
- Stir to combine then pour over the chicken and vegetables. Toss until everything is well coated in the dressing. Roast the chicken and vegetables in the preheated oven for 60 minutes, stirring once every 20 minutes.
- After roasting, top with crumbled feta and roughly chopped fresh parsley. Stuff the mixture into the pita pockets and enjoy warm.