Greek-Style Veggie Pitas with Lemon-Dressed Broccoli
Easy Prep & Cleanup

Greek-Style Veggie Pitas

with Lemon-Dressed Broccoli

35 MIN
$13.94/serving 2 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. To complement a duo of roasted carrots and red onion, you’ll marinate feta cheese with a zesty mix of olives, dukkah seasoning, lemon juice, and olive oil. A dollop of cooling cucumber-yogurt sauce (or tzatziki) is layered onto oven-warmed pitas alongside the hearty filling, for another boost of flavor in every bite.
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    • Nutrition
      PER SERVING
    • Calories
      810 Cals (est.)
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    fresh
    ingredients
    Greek-Style Veggie Pitas with Lemon-Dressed Broccoli
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 2 Pocketless Pitas
    • ¾ lb Carrots
    • 1 Red Onion
    • ½ lb Broccoli
    • 1½ oz Feta Cheese
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 Lemon
    • 1 oz Pitted Niçoise Olives
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    Roast the vegetables
    2 Roast the vegetables

    Place the carrot pieces and onion pieces on a sheet pan. Drizzle with olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

    Marinate the feta
    3 Marinate the feta

    Meanwhile, roughly chop the olives. Quarter and deseed the lemon. In a large bowl, combine the cheese (crumbling before adding), chopped olives, dukkah, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Cook & slice the chicken
    4 Cook & slice the chicken
    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium 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. When cool enough to handle, slice crosswise. 
    Warm the pitas
    5 Warm the pitas

    Meanwhile, 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. 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. Transfer the warmed pitas to a work surface and carefully unwrap.

    Finish & serve your dish
    6 Finish & serve your dish

    To the bowl of marinated feta, add the roasted carrots and onion. Stir to thoroughly coat. Evenly top the roasted broccoli with the juice of the remaining lemon wedges. Spread the tzatziki onto the warmed pitas. Top with the dressed carrots and onion and sliced chicken. Serve the finished pitas with the finished broccoli on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, separating the layers. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

    2 Roast the vegetables

    Place the carrot pieces and onion pieces on a sheet pan. Drizzle with olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Marinate the feta
    3 Marinate the feta

    Meanwhile, roughly chop the olives. Quarter and deseed the lemon. In a large bowl, combine the cheese (crumbling before adding), chopped olives, dukkah, the juice of 2 lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    4 Cook & slice the chicken
    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium 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. When cool enough to handle, slice crosswise. 
    Cook & slice the chicken
    Warm the pitas
    5 Warm the pitas

    Meanwhile, 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. 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. Transfer the warmed pitas to a work surface and carefully unwrap.

    6 Finish & serve your dish

    To the bowl of marinated feta, add the roasted carrots and onion. Stir to thoroughly coat. Evenly top the roasted broccoli with the juice of the remaining lemon wedges. Spread the tzatziki onto the warmed pitas. Top with the dressed carrots and onion and sliced chicken. Serve the finished pitas with the finished broccoli on the side. Enjoy!

    Finish & serve your dish
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