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.

No additional tips available.

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

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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.

Moroccan Chicken Pitas

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