Middle Eastern-Style Chicken Pitas with Lemon-Garlic Broccoli

Middle Eastern-Style Chicken Pitas

with Lemon-Garlic Broccoli

Group Created with Sketch. 25 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving

To make this easy take on the classic Greek pita 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.

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fresh
ingredients
Middle Eastern-Style Chicken Pitas with Lemon-Garlic Broccoli
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Pocketless Pitas
  • 1 lb Broccoli
  • 1 head Butter Lettuce
  • 1 clove Garlic
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ cup Tahini
  • 1 Tbsp Honey
  • 2 Tbsps Pickled Peruvian Peppers
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
step-by-step
instructions
Prepare & roast the chicken:
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, honey (kneading the packet before opening), za’atar, 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 lightly browned and cooked through.* Transfer to a cutting board. When cool enough to handle, thinly slice crosswise. 

* An instant-read thermometer should register 165°F.

Prepare & roast the broccoli:
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. 

Prepare the remaining ingredients:
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). To make the dressing, in a large bowl, whisk together the garlic paste, lemon purée, and a drizzle of olive oil. Season with salt and pepper. Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a separate large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. 

Warm the pitas:
4 Warm the pitas:

If you prefer to use the microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using 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.

Finish & serve your dish:
5 Finish & serve your dish:

Add the roasted broccoli to the bowl of dressing; toss to coat. Fill the warmed pitas with the tzatziki, sliced chicken, dressed lettuce,  and peppers. Serve the pitas with the dressed broccoli on the side. Enjoy! 

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Prepare & roast the chicken:
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, honey (kneading the packet before opening), za’atar, 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 lightly browned and cooked through.* Transfer to a cutting board. When cool enough to handle, thinly slice crosswise. 

* 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. 

Prepare & roast the broccoli:
Prepare the remaining ingredients:
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). To make the dressing, in a large bowl, whisk together the garlic paste, lemon purée, and a drizzle of olive oil. Season with salt and pepper. Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a separate large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. 

4 Warm the pitas:

If you prefer to use the microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through and pliable. If using 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.

Warm the pitas:
Finish & serve your dish:
5 Finish & serve your dish:

Add the roasted broccoli to the bowl of dressing; toss to coat. Fill the warmed pitas with the tzatziki, sliced chicken, dressed lettuce,  and peppers. Serve the pitas with the dressed broccoli on the side. Enjoy!