Za’atar-Spiced Chicken Pitas with Tzatziki & Pickled Peppers
Meal Prep

Za’atar-Spiced Chicken Pitas

with Tzatziki & Pickled Peppers

20 MIN
4 Servings
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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! The cooling flavor of cucumber stars two ways in this Mediterranean-style dish. It’s paired with creamy Greek yogurt in the tzatziki we use for our hearty spiced chicken pitas, and we’re also slicing fresh cucumber to toss with fluffy couscous for crisp, contrasting texture in our side.
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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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fresh
ingredients
Za’atar-Spiced Chicken Pitas with Tzatziki & Pickled Peppers
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 4 Pocketless Pitas
  • 1 cup Yellow Couscous
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 oz Pickled Peppadew Peppers
  • 2 Persian Cucumbers
  • 1½ oz Feta Cheese
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 2 Tbsps Sliced Roasted Almonds
  • 1 tsp Whole Dried Oregano
  • 1 tsp Preserved Lemon Purée
  • 1 Red Onion
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the chicken & onion
1 Cook the chicken & onion

Halve, peel, and thinly slice the onion. Pat the chicken dry with paper towels; 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 a drizzle 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 couscous
2 Cook the couscous

In a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the cucumbers; halve lengthwise, then thinly slice crosswise. Roughly chop the peppers.

Finish the couscous
4 Finish the couscous

To the pot of cooked couscous, add the sliced cucumbers, almonds, lemon purée, oregano, cheese (crumbling before adding), and 2 tablespoons of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Finish & serve your dish
5 Finish & serve your dish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Fill the warmed pitas with the tzatziki, cooked chicken and onion, and chopped peppers. Serve the finished pitas with the finished couscous. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and onion in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

Tips from Home Chefs

Za’atar-Spiced Chicken Pitas

Cook the chicken & onion
1 Cook the chicken & onion

Halve, peel, and thinly slice the onion. Pat the chicken dry with paper towels; 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 a drizzle 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.

2 Cook the couscous

In a medium pot, combine the couscous and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and turn off the heat. Let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Taste, then season with salt and pepper if desired.

Cook the couscous
Prepare the remaining ingredients
3 Prepare the remaining ingredients

Meanwhile, wash and dry the cucumbers; halve lengthwise, then thinly slice crosswise. Roughly chop the peppers.

4 Finish the couscous

To the pot of cooked couscous, add the sliced cucumbers, almonds, lemon purée, oregano, cheese (crumbling before adding), and 2 tablespoons of olive oil. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

Finish the couscous
Finish & serve your dish
5 Finish & serve your dish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. Transfer to a work surface and carefully unwrap. Fill the warmed pitas with the tzatziki, cooked chicken and onion, and chopped peppers. Serve the finished pitas with the finished couscous. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and onion in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

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