Sheet Pan Chicken Pitas with Carrot Fries & Harissa Labneh

Sheet Pan Chicken Pitas

with Carrot Fries & Harissa Labneh

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 640 Cals/serving
  • View All
    Nutrition Label
    Download

In this flavorful dish, warm pitas are filled with charred onion and bites of chicken coated with our warming shawarma spice blend, which finds cooling contrast from a layer of creamy tzatziki.

Get Cooking
fresh
ingredients
Sheet Pan Chicken Pitas with Carrot Fries & Harissa Labneh
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 4 Pocketless Pita
  • ¾ lb Carrots
  • 1 Red Onion
  • 1 Tbsp Red Harissa Paste
  • 2 Tbsps Pickled Peruvian Peppers
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ cup Labneh Cheese
  • 1 Romaine Lettuce Heart
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter  lengthwise, then halve crosswise. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Place the sliced carrots and onion rounds on a sheet pan, keeping them separate. Drizzle each with 1 tablespoon of olive oil; season with salt and  pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the chicken
2 Prepare & roast the chicken

Meanwhile, line a separate sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place on the sheet pan; drizzle with 1 tablespoon of olive oil.  Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, roughly chop.

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

Prepare the lettuce & make the harissa labneh
3 Prepare the lettuce & make the harissa labneh

Meanwhile, thinly slice the lettuce. Place in a large bowl; add a drizzle of olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the labneh and harissa paste; season with salt and pepper.

Warm the pitas
4 Warm the pitas

Place the pitas on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Assemble the pitas & serve your dish
5 Assemble the pitas & serve your dish

Spread the tzatziki onto the warmed pitas. Top with the sliced lettuce, chopped chicken, peppers, and as much of the roasted onion as you’d like (separating into rings before adding). Serve the finished pitas with the roasted carrots and harissa labneh on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter  lengthwise, then halve crosswise. Peel the onion; cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Place the sliced carrots and onion rounds on a sheet pan, keeping them separate. Drizzle each with 1 tablespoon of olive oil; season with salt and  pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare & roast the chicken

Meanwhile, line a separate sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place on the sheet pan; drizzle with 1 tablespoon of olive oil.  Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, roughly chop.

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

Prepare & roast the chicken
Prepare the lettuce & make the harissa labneh
3 Prepare the lettuce & make the harissa labneh

Meanwhile, thinly slice the lettuce. Place in a large bowl; add a drizzle of olive oil and season with salt and pepper. Toss to coat. In a separate bowl, combine the labneh and harissa paste; season with salt and pepper.

4 Warm the pitas

Place the pitas on a large piece of foil; tightly wrap to seal. Carefully place directly onto an oven rack and warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

Warm the pitas
Assemble the pitas & serve your dish
5 Assemble the pitas & serve your dish

Spread the tzatziki onto the warmed pitas. Top with the sliced lettuce, chopped chicken, peppers, and as much of the roasted onion as you’d like (separating into rings before adding). Serve the finished pitas with the roasted carrots and harissa labneh on the side. Enjoy!