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Sheet Pan Chicken Pitas
with Carrot Fries & Harissa Labneh
30 MIN
4 Servings
From the Test Kitchen
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.
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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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4 Pocketless Pita
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¾ lb Carrots
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1 Red Onion
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1 Tbsp Red Harissa Paste
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2 Tbsps Pickled Peruvian Peppers
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1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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¼ cup Labneh Cheese
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1 Romaine Lettuce Heart
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. 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.
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.
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!
1
Prepare & roast the vegetables
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then quarter lengthwise. 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.
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.
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
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