Seasoned chicken tucked into pitas with crunchy vegetables and a simple yogurt sauce.
By abbydreed13
Servings
2
4 piece Boneless skinless chicken thighs
2 piece Lemon
3 tbsp Olive oil
2 tsp Dried oregano
3 clove Garlic
1 tsp Ground cumin
1 tsp Paprika
1 tsp Salt
0.5 tsp Black pepper
0.5 cup Plain Greek yogurt
1 piece Cucumber
2 piece Tomato
0.5 piece Red onion
0.5 tsp Sumac
0.25 cup Fresh parsley
4 piece Pita breads
Calories
1066 kcal
Protein
76g
Carbs
90g
Fat
49g
Fiber
11g
Sugar
12g
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Marinate Chicken
1. Zest one lemon into a bowl, then add the juice of that lemon. Grate in 2 cloves of garlic and add the olive oil, dried oregano, ground cumin, paprika, half the salt and the black pepper. Whisk to combine.
2. Add the chicken thighs and turn to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
4 piece Boneless skinless chicken thighs
Sauce and Veg
3. Stir together the Greek yogurt, the juice of half the remaining lemon, the remaining garlic clove grated, and a pinch of the remaining salt until smooth.
4. Slice the cucumber, tomatoes and red onion thinly. Toss the onion with the sumac and a squeeze of the remaining lemon half and let sit for 10 minutes to soften its bite. Chop the parsley and mix everything together with the remaining salt.
5. Heat a grill pan or heavy skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side until charred at the edges and cooked through to 74C (165F). Rest for 5 minutes, then slice into strips.
Assemble
6. Warm the pita breads in a dry pan for 30 seconds per side, or until soft and pliable. Spread each with yogurt sauce, add sliced chicken and the crunchy vegetable mixture, and fold to serve.
4 piece Pita breads
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By abbydreed13
