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Sheet Pan Za'atar Chicken Pitas
with Carrot Fries & Harissa Mayo
35 MIN
-$0.05/serving
2 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 Greek sandwich, we’re filling hearty pitas with sliced chicken thighs (coated with herby za'atar), roasted onion and poblano pepper, and a cooling layer of tzatziki for bright flavor in every bite.
12 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Dietary Information
WW Recommended
Carb Conscious
-
NutritionPER SERVING
-
Calories650 Cals (est.)
View Full Nutrition
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fresh
ingredients
Title
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¾ lb Boneless, Skinless Chicken Thighs
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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 Red Onion
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¾ lb Carrots
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1 Tbsp Red Harissa Paste
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2 Poblano Peppers
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 oz Pitted Niçoise Olives
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2 Tbsps Mayonnaise
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5 oz Baby Spinach
step-by-step
instructions
1
Prepare the ingredients
Arrange two oven racks in the upper and lower thirds of the oven; preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then halve lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut off and discard the stems of the peppers; halve lengthwise, then remove the ribs and seeds. Slice crosswise into 1/2-inch strips. Thoroughly wash your hands, knife, and cutting board immediately after handling.
2
Roast the carrots
Transfer the carrot pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Place on the upper oven rack and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Roast the chicken, onion & peppers
Meanwhile, transfer the onion wedges and sliced peppers to a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za'atar to coat (you may have extra). Carefully transfer to the other side of the sheet pan. Place on the lower oven rack and roast 18 to 20 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Transfer the roasted chicken to a cutting board.
*An instant-read thermometer should register 165°F.
4
Finish & serve your dish
Meanwhile, in a bowl, combine the mayonnaise and harissa. Season with salt and pepper. In a large bowl, combine the spinach, roasted vegetables, and tzatziki; toss to combine. Serve the finished vegetables topped with the sliced chicken and harissa mayo. Garnish with the olives (tearing into pieces before adding).
1
Prepare the ingredients
Arrange two oven racks in the upper and lower thirds of the oven; preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve crosswise, then halve lengthwise. Halve and peel the onion; cut into 1-inch-wide wedges, keeping the layers intact. Cut off and discard the stems of the peppers; halve lengthwise, then remove the ribs and seeds. Slice crosswise into 1/2-inch strips. Thoroughly wash your hands, knife, and cutting board immediately after handling.
2
Roast the carrots
Transfer the carrot pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Place on the upper oven rack and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Roast the chicken, onion & peppers
Meanwhile, transfer the onion wedges and sliced peppers to a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the za'atar to coat (you may have extra). Carefully transfer to the other side of the sheet pan. Place on the lower oven rack and roast 18 to 20 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Transfer the roasted chicken to a cutting board.
*An instant-read thermometer should register 165°F.
4
Finish & serve your dish
Meanwhile, in a bowl, combine the mayonnaise and harissa. Season with salt and pepper. In a large bowl, combine the spinach, roasted vegetables, and tzatziki; toss to combine. Serve the finished vegetables topped with the sliced chicken and harissa mayo. Garnish with the olives (tearing into pieces before adding).
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