Moroccan Chicken Pitas Recipe

Name: Moroccan Chicken Pitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package pita bread; 1 pound boneless, skinless chicken breasts; 1 teaspoon paprika; 1 teaspoon coriander; 1/4 teaspoon cinnamon; 1 teaspoon cumin; cayenne pepper; 2 teaspoons minced garlic; 1 teaspoon ginger; 1 teaspoon salt; 3 tablespoons olive oil; 2 Italian parsley bunchs fresh, chopped; 1 cup quinoa cooked; 2 cans diced tomatoes petite, drained and rinsed; 1 small yellow onion diced; 2 lemons juiced; 4 dates Mahjool, pitted and diced small; 1/4 cup olive oil -, I didn't measure!; sea salt; 1 cup greek yogurt; 1/2 cucumber small, diced; 1 tablespoon mint; 1/2 lemon juiced

Servings: persons

1 package pita bread
1 pound boneless, skinless chicken breasts
1 teaspoon paprika
1 teaspoon coriander
1/4 teaspoon cinnamon
1 teaspoon cumin
cayenne pepper
2 teaspoons minced garlic
1 teaspoon ginger
1 teaspoon salt
3 tablespoons olive oil
2 Italian parsley bunchs fresh, chopped
1 cup quinoa cooked
2 cans diced tomatoes petite, drained and rinsed
1 small yellow onion diced
2 lemons juiced
4 dates Mahjool, pitted and diced small
1/4 cup olive oil -, I didn't measure!
sea salt
1 cup greek yogurt
1/2 cucumber small, diced
1 tablespoon mint
1/2 lemon juiced

1
Combine everything in a small glass bowl and chill
2
Combine all ingredients, from paprika down, in a small dish and stir thoroughly to combine.
3
Using a meat mallet, pound the chicken breasts pretty thin - about 1/2 inch thick. Generously rub the spice mixture on all sides of chicken breasts, cover and let it sit in the refrigerator for about an hour.
4
Combine all tabbouleh ingredients and adjust salt and oil to your preference. Cover and chill while the chicken is marinating - but first you should do like I did and dip a handful of pita chips in it.
5
When the chicken has marinated, prepare grill to medium heat. Grill the chicken until done - at least 165u00b0. I like mine very done, even with some crispy edges.
6
Half the pita bread, and split open. Fill the halves with chicken, tabbouleh and finally the yogurt sauce.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 package pita bread, 1 pound boneless, skinless chicken breasts, 1 teaspoon paprika, 1 teaspoon coriander, and more.

Yes, Moroccan Chicken Pitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Chicken Pitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions