Sheet Pan Chicken Pitas with Carrot Fries & Harissa Labneh
Easy Prep & Cleanup

Sheet Pan Chicken Pitas

with Carrot Fries & Harissa Labneh

30 MIN
4 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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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  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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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
  • 4 oz Arugula
  • 1 Tbsp Red Harissa Paste
  • 1 oz Sweety Drop Peppers
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • ¼ cup Labneh Cheese
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
time-saving
tips & techniques
Prepare & roast the vegetables
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 carrot pieces 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, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place on a separate 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. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Season the arugula & make the harissa labneh
3 Season the arugula & make the harissa labneh

Place the arugula in a large bowl; add 2 teaspoons 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 seasoned arugula, chopped chicken, as much of the roasted onion as you’d like (separating into rings before adding), and peppers. Serve the finished pitas with the roasted carrots and harissa labneh on the side. Enjoy!

Tips from Home Chefs

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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.

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Prepare & roast the vegetables
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 carrot pieces 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, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place on a separate 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. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Prepare & roast the chicken
Season the arugula & make the harissa labneh
3 Season the arugula & make the harissa labneh

Place the arugula in a large bowl; add 2 teaspoons 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 seasoned arugula, chopped chicken, as much of the roasted onion as you’d like (separating into rings before adding), and peppers. Serve the finished pitas with the roasted carrots and harissa labneh on the side. Enjoy!

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