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.
Greek-Style Veggie Pitas
with Lemon-Dressed Broccoli
25 MIN
+$4.95/serving
2 Servings
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, oregano, 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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories800 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
-
2 Boneless, Skinless Chicken Breasts
-
2 Pocketless Pitas
-
¾ lb Carrots
-
1½ oz Feta Cheese
-
½ lb Broccoli
-
1 Red Onion
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
-
1 Lemon
-
1 oz Pitted Niçoise Olives
-
1 tsp Whole Dried Oregano
-
1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
time-saving
tips & techniques
step-by-step
instructions
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 and season with salt, pepper, and enough of the dukkah 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.
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, oregano, 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.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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 sliced chicken and dressed carrots and onion (including any liquid). Serve the finished pitas with the finished broccoli on the side. Enjoy!
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 and season with salt, pepper, and enough of the dukkah 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.
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, oregano, 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.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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 sliced chicken and dressed carrots and onion (including any liquid). Serve the finished pitas with the finished broccoli on the side. Enjoy!
Tips from Home Chefs