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

Za’atar-Spiced Chicken Pitas

with Tzatziki & 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 we use for our hearty, spiced chicken pitas, while fresh cucumbers are tossed with fluffy couscous for crisp, contrasting texture in our side.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Za’atar-Spiced Chicken Pitas with Tzatziki & Pickled Peppers
Title
  • 1⅛ lbs Chopped Chicken Breast
  • 4 Pocketless Pitas
  • 1 cup Yellow Couscous
  • 1 Sweet Onion
  • 2 Persian Cucumbers
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 oz Sweet Piquante Peppers
  • 1½ oz Feta Cheese
  • 1 tsp Preserved Lemon Purée
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 tsp Whole Dried Oregano
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the chicken & onion:
1 Cook the chicken & onion:

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. 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 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 couscous:
2 Cook the couscous:

Meanwhile, 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. 

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

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. Fill the warmed pitas with the tzatziki, cooked chicken and onion, and chopped peppers. Serve the finished pitas with the finished couscous. Enjoy! 

Tips from Home Chefs

Za’atar-Spiced Chicken Pitas

Cook the chicken & onion:
1 Cook the chicken & onion:

If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°F. 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 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. 

2 Cook the couscous:

Meanwhile, 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 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 the couscous & serve your dish:
5 Finish the couscous & serve your dish:

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. Fill the warmed pitas with the tzatziki, cooked chicken and onion, and chopped peppers. Serve the finished pitas with the finished couscous. Enjoy! 

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