Ready To Cook
Loaded Chicken Thigh Pitas
with Arugula, Tzatziki & Feta
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll make a hearty filling of baked tomatoes and chicken thighs—coated in smoky harissa paste and shredded into pieces once tender—to serve inside soft pitas. You’ll top the pitas off with arugula, pickled peppers, and a swoosh of cooling tzatziki.
Ingredients
12 oz
Boneless, Skinless Chicken Thighs
2 each
Pocketless Pitas
2 oz
Arugula
4 oz
Grape Tomatoes
½ cup
Tzatziki (cucumber-yogurt sauce)
½ oz
Sweety Drop Peppers
1 ½ tbsp
Red Harissa Paste
2 oz
Feta Cheese
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & bake the chicken
Preheat the oven to 450°F. Wash and dry the fresh produce. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the tray. Evenly top with the harissa paste. Add the tomatoes. Drizzle with olive oil and season with salt and pepper. Stir to coat. Bake, uncovered, 16 to 20 minutes, or until the chicken is browned and cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 2
Warm the pitas
Once the chicken has baked about 10 minutes, place the pitas on a piece of foil. Drizzle with olive oil. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap.
step 3
Finish & serve your dish
Place the arugula in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Using two forks, shred the baked chicken into bite-sized pieces. Stir to combine with the tomatoes. Fill the warmed pitas with the tzatziki, finished chicken and tomatoes, dressed arugula, feta (crumbling before adding), and peppers. Enjoy!
Ingredients
12 oz
Boneless, Skinless Chicken Thighs
2 each
Pocketless Pitas
2 oz
Arugula
4 oz
Grape Tomatoes
½ cup
Tzatziki (cucumber-yogurt sauce)
½ oz
Sweety Drop Peppers
1 ½ tbsp
Red Harissa Paste
2 oz
Feta Cheese
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare & bake the chicken
Preheat the oven to 450°F. Wash and dry the fresh produce. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the tray. Evenly top with the harissa paste. Add the tomatoes. Drizzle with olive oil and season with salt and pepper. Stir to coat. Bake, uncovered, 16 to 20 minutes, or until the chicken is browned and cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 2
Warm the pitas
Once the chicken has baked about 10 minutes, place the pitas on a piece of foil. Drizzle with olive oil. Stack the pitas and wrap them in the foil. Place directly onto an oven rack; warm 5 to 7 minutes, or until heated through. Transfer to a work surface and carefully unwrap.
step 3
Finish & serve your dish
Place the arugula in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Using two forks, shred the baked chicken into bite-sized pieces. Stir to combine with the tomatoes. Fill the warmed pitas with the tzatziki, finished chicken and tomatoes, dressed arugula, feta (crumbling before adding), and peppers. Enjoy!
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