Chicken Souvlaki Pitas with Tzatziki &  Roasted Potatoes
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Chicken Souvlaki Pitas

with Tzatziki & Roasted Potatoes

40 MIN
4 Servings
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  • with Chicken Breasts
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  • with Chicken Breasts

    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
    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    fresh
    ingredients
    Chicken Souvlaki Pitas with Tzatziki &  Roasted Potatoes
    Title
    • 4 Boneless, Skinless Chicken Breasts
    • 4 Pocketless Pitas
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 1 Lemon
    • 2 Scallions
    • ¾ lb Carrots
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1¼ lbs Potatoes

    Tips from Home Chefs

    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 olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, 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

    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 a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Warm the pitas

    Meanwhile, if you prefer to use a microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 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

    To the bowl of lemon juice, add the grated carrots and sliced white bottoms of the scallions. Drizzle with 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

    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!

    Finish the pitas & serve your dish
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