Za’atar-Spiced Chicken Pitas with Tzatziki, Arugula & Pickled Peppers

Za’atar-Spiced Chicken Pitas

with Tzatziki, Arugula & Pickled Peppers

20 MIN
4 Servings
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From the Test Kitchen

The cooling flavor of cucumber stars two ways in this Mediterranean-style dish. It’s paired with creamy Greek yogurt in the tzatziki layered onto our spiced chicken pitas, and we’re also tossing fresh slices with tender orzo pasta and crumbly feta cheese for crisp, contrasting texture in our side.

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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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ingredients
Za’atar-Spiced Chicken Pitas with Tzatziki, Arugula & Pickled Peppers
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 4 Pocketless Pitas
  • ½ lb Orzo Pasta
  • 2 Persian Cucumbers
  • 4 oz Arugula
  • 1 Yellow Onion
  • 1 oz Sweet Piquante Peppers
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1½ oz Feta Cheese
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 tsp Preserved Lemon Purée
  • 1 tsp Whole Dried Oregano
Cook the pasta:
1 Cook the pasta:

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 7 to 9 minutes, or until tender. Drain thoroughly and rinse under cold water. Transfer to a large bowl. 

Cook the chicken & onion:
2 Cook the chicken & onion:

Meanwhile, halve, peel, and thinly slice the onion. Pat the chicken dry with paper towels; season with salt and pepper. Place in a bowl; add the sliced onion. Season with salt, pepper, and the za’atar; toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the chicken is cooked through. Turn off the heat. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the arugula and a drizzle of olive oil. Season with salt and pepper; toss to coat. 

Warm the pitas:
4 Warm the pitas:

If using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using 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. 

Finish & serve your dish:
5 Finish & serve your dish:

To the bowl of cooked pasta, add the sliced cucumbers, lemon purée, oregano, cheese (crumbling before adding), and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the tzatziki, cooked chicken and onion, chopped peppers, and dressed arugula (you may have extra). Serve the finished pitas with the finished pasta on the side. Enjoy!

Tips from Home Chefs

Cook the pasta:
1 Cook the pasta:

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the pasta and cook, stirring occasionally, 7 to 9 minutes, or until tender. Drain thoroughly and rinse under cold water. Transfer to a large bowl. 

2 Cook the chicken & onion:

Meanwhile, halve, peel, and thinly slice the onion. Pat the chicken dry with paper towels; season with salt and pepper. Place in a bowl; add the sliced onion. Season with salt, pepper, and the za’atar; toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and onion in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until the onion is softened and the chicken is cooked through. Turn off the heat. 

Cook the chicken & onion:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the peppers. In a bowl, combine the arugula and a drizzle of olive oil. Season with salt and pepper; toss to coat. 

4 Warm the pitas:

If using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using 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. 

Warm the pitas:
Finish & serve your dish:
5 Finish & serve your dish:

To the bowl of cooked pasta, add the sliced cucumbers, lemon purée, oregano, cheese (crumbling before adding), and 1 tablespoon of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired. Fill the warmed pitas with the tzatziki, cooked chicken and onion, chopped peppers, and dressed arugula (you may have extra). Serve the finished pitas with the finished pasta on the side. Enjoy!

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