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Middle Eastern-Style Chicken Pitas
with Lemon-Garlic Broccoli
25 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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4 Servings
- Est. 610 Cals/serving
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To make this easy take on the classic Greek sandwich, we’re filling hearty pitas with chicken—baked with a honey-tahini sauce— piquant pickled peppers, and a cooling layer of tzatziki for bursts of bright flavor in every bite. For zesty complement, we’re tossing tender roasted broccoli with a mix of tangy lemon purée and garlic paste.
Get Cooking
fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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4 Pocketless Pitas
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1 lb Broccoli
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1 head Butter Lettuce
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1 clove Garlic
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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2 Tbsps Tahini
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1 Tbsp Honey
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2 Tbsps Pickled Peruvian Peppers
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1 tsp Preserved Lemon Purée
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
step-by-step
instructions
1
Prepare & roast the chicken:
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Line two separate sheet pans with foil. In a bowl, whisk together the tahini, za’atar, honey (kneading the packet before opening), and 2 tablespoons of warm water; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one sheet pan. Evenly spread or brush the tahini mixture onto the chicken. Bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven. Transfer to a cutting board.
* An instant-read thermometer should register 165°F.
2
Prepare & roast the broccoli:
Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the broccoli florets on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients:
Meanwhile, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. To make the dressing, in a separate large bowl, whisk together the lemon purée, as much of the garlic paste as you’d like, and a drizzle of olive oil. Season with salt and pepper.
4
Warm the pitas:
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 the warmed pitas to a work surface and carefully unwrap.
5
Finish & serve your dish:
Slice the cooked chicken crosswise. Fill the warmed pitas with the tzatziki, sliced chicken, prepared lettuce, and peppers. Add the roasted broccoli to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished pitas with the dressed broccoli on the side. Enjoy!
1
Prepare & roast the chicken:
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Line two separate sheet pans with foil. In a bowl, whisk together the tahini, za’atar, honey (kneading the packet before opening), and 2 tablespoons of warm water; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one sheet pan. Evenly spread or brush the tahini mixture onto the chicken. Bake 19 to 21 minutes, or until browned and cooked through.* Remove from the oven. Transfer to a cutting board.
* An instant-read thermometer should register 165°F.
2
Prepare & roast the broccoli:
Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the broccoli florets on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients:
Meanwhile, peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. To make the dressing, in a separate large bowl, whisk together the lemon purée, as much of the garlic paste as you’d like, and a drizzle of olive oil. Season with salt and pepper.
4
Warm the pitas:
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 the warmed pitas to a work surface and carefully unwrap.
5
Finish & serve your dish:
Slice the cooked chicken crosswise. Fill the warmed pitas with the tzatziki, sliced chicken, prepared lettuce, and peppers. Add the roasted broccoli to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished pitas with the dressed broccoli on the side. Enjoy!
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