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Chicken Souvlaki Pitas

with Tzatziki & Roasted Potatoes

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 620 calories

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.

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fresh
ingredients
Chicken Souvlaki Pitas with Tzatziki &  Roasted Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Pocketless Pitas
  • 1 Lemon
  • 2 Scallions
  • ¾ lb Carrots
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1¼ lbs Red Or Golden Potatoes
step-by-step
instructions
Prepare & roast the potatoes:
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. 

Prepare the remaining ingredients:
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. 

Cook the chicken:
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 the za’atar. 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. 

Warm the pitas:
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. 

Dress the carrots:
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. 

Finish the pitas & serve your dish:
6 Finish the pitas & serve your dish:

Thinly slice the cooked chicken crosswise. Fill the warmed pitas with the tzatzikisliced chicken, and dressed carrots. Garnish with the sliced green tops of the scallions. Serve the filled pitas with the roasted potatoes on the side. Enjoy!

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Prepare & roast the potatoes:
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. 

Prepare the remaining ingredients:
Cook the chicken:
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 the za’atar. 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. 

Warm the pitas:
Dress the carrots:
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 tzatzikisliced chicken, and dressed carrots. Garnish with the sliced green tops of the scallions. Serve the filled pitas with the roasted potatoes on the side. Enjoy!

Finish the pitas & serve your dish: