Chicken Souvlaki Pitas

with Heirloom Tomato & Garlic-Oregano Potatoes

35 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Souvlaki is a Greek specialty of grilled meat, usually served on skewers. Here, we’re sautéing chicken and seasoning it with fresh oregano and lemon, then serving it in pitas with heirloom tomato (yours may be red, yellow, or green) and yogurt-dressed cucumber. Our side of crispy-on-the-outside, creamy-on-the-inside roasted potatoes gets the same aromatic lift from more oregano and lemon, plus a bit of garlic.

See Plans

Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes:

Preheat the oven to 475ºF. Wash and dry the potatoes; cut lengthwise into 1-inch-wide wedges. Place on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven and transfer to a medium bowl.

2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the remaining fresh produce. Peel the cucumber, leaving alternating strips of skin intact; halve lengthwise. Using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise; place in a medium bowl. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Pick the oregano leaves off the stems; discard the stems. Core and medium dice the tomato. Place in a bowl; drizzle with olive oil and season with salt and pepper. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

3 Dress the cucumber:

While the potatoes continue to roast, to the bowl of cucumber, add the yogurt, the juice of 1 lemon wedge, up to half the garlic paste, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Season with salt and pepper to taste.

4 Cook the chicken:

While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 7 to 9 minutes, or until browned and cooked through. Turn off the heat. Stir in ¼ of the oregano and the juice of 1 lemon wedge. Season with salt and pepper to taste.

5 Finish the potatoes:

While the chicken cooks, to the bowl of roasted potatoes, add all but a pinch of the remaining oregano, as much of the remaining garlic paste as you’d like, and the juice of the remaining lemon wedges. Carefully toss to coat. Season with salt and pepper to taste.

6 Warm the pitas & serve your dish:

While the chicken continues to cook, stack the pitas on a large piece of aluminum foil; tightly wrap the foil around the pitas. Carefully place directly onto the oven rack; warm 5 to 6 minutes, or until heated through and pliable. Remove from the oven. Carefully unwrap and transfer to a work surface. Divide the cooked chicken, dressed cucumber, seasoned tomato, and olives among the warmed pitas. Drizzle with olive oil and season with salt and pepper. Garnish with the remaining oregano. Divide the finished pitas and finished potatoes among 4 dishes. Enjoy!