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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.
Get CookingRemove 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.
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.
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.
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.
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!
Tips from Home Chefs
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