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Sheet Pan Za'atar Chicken Pitas
with Lemon-Garlic Broccoli
25 MIN
4 Servings
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. To make this easy take on the classic 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. For zesty complement, we’re tossing tender roasted broccoli with a mix of tangy lemon purée and garlic paste.
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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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4 Pocketless Pitas
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1 lb Broccoli
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1 clove Garlic
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1 head Butter Lettuce
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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2 Tbsps Tahini
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1 Tbsp Honey
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1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
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1 oz Sweety Drop Peppers
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1 tsp Preserved Lemon Purée
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the chicken
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. In a bowl, whisk together the tahini, za’atar, honey (kneading the packet before opening), 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 a sheet pan. Evenly spread or brush the tahini mixture onto the chicken. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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 a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients
Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. To make the dressing, in a separate large bowl, whisk together the lemon purée, as much of the garlic paste as you’d like, and a drizzle of olive oil. Season with salt and pepper.
4
Warm the pitas
If you prefer to use a microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If you prefer to use 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.
5
Finish & serve your dish
Slice the cooked chicken crosswise. Spread the tzatziki onto the warmed pitas. Top with the sliced chicken, prepared lettuce, and peppers. Add the roasted broccoli to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished pitas with the dressed broccoli on the side. Enjoy!
1
Prepare & roast the chicken
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. In a bowl, whisk together the tahini, za’atar, honey (kneading the packet before opening), 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 a sheet pan. Evenly spread or brush the tahini mixture onto the chicken. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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 a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Prepare the remaining ingredients
Meanwhile, peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Cut off and discard the root end of the lettuce; thinly slice the leaves. Place in a large bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. To make the dressing, in a separate large bowl, whisk together the lemon purée, as much of the garlic paste as you’d like, and a drizzle of olive oil. Season with salt and pepper.
4
Warm the pitas
If you prefer to use a microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If you prefer to use 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.
5
Finish & serve your dish
Slice the cooked chicken crosswise. Spread the tzatziki onto the warmed pitas. Top with the sliced chicken, prepared lettuce, and peppers. Add the roasted broccoli to the bowl of dressing; toss to coat. Taste, then season with salt and pepper if desired. Serve the finished pitas with the dressed broccoli on the side. Enjoy!
Tips from Home Chefs