Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Chicken Souvlaki Pitas
with Tzatziki & Roasted Potatoes
40 MIN
4 Servings
From the Test Kitchen
To make this easy take on the classic Greek pita sandwich, we’re filling hearty pitas with za’atar-dusted chicken, tangy carrot slaw, and a cooling layer of tzatziki for bursts of bright flavor in every bite. A simple side of roasted potato wedges perfectly rounds out the meal.
Get Cooking-
NutritionPER SERVING
-
Calories700 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 4 Pocketless Pitas
- 1 Lemon
- 2 Scallions
- ¾ lb Carrots
- 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
- 1¼ lbs Red Or Golden Potatoes
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the potatoes roast, peel the carrots and grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds.
3
Cook the chicken:
While the potatoes continue to roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
4
Warm the pitas:
While the chicken cooks, stack the pitas on a large piece of foil; tightly wrap to seal. Place directly onto an oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
5
Dress the carrots:
While the pitas warm, to the bowl of lemon juice, add the grated carrots and sliced white bottoms of the scallions. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.
6
Finish the pitas & serve your dish:
Thinly slice the cooked chicken crosswise. Fill the warmed pitas with the tzatziki, sliced chicken, and dressed carrots. Garnish with the sliced green tops of the scallions. Serve the finished pitas with the roasted potatoes on the side. Enjoy!
1
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients:
While the potatoes roast, peel the carrots and grate on the large side of a box grater. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds.
3
Cook the chicken:
While the potatoes continue to roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
4
Warm the pitas:
While the chicken cooks, stack the pitas on a large piece of foil; tightly wrap to seal. Place directly onto an oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
5
Dress the carrots:
While the pitas warm, to the bowl of lemon juice, add the grated carrots and sliced white bottoms of the scallions. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.
6
Finish the pitas & serve your dish:
Thinly slice the cooked chicken crosswise. Fill the warmed pitas with the tzatziki, sliced chicken, and dressed carrots. Garnish with the sliced green tops of the scallions. Serve the finished pitas with the roasted potatoes on the side. Enjoy!
Tips from Home Chefs