Weeknight Mediterranean Chicken Pita
For a quick, refreshing weeknight dinner, try a Weeknight Mediterranean Chicken Pita. It’s easy – just chop cucumber, cherry tomatoes and kalamata olives and sauté some simply but deliciously seasoned chicken. Spread hummus on a pita, add the chicken and veggies and drizzle with tzatziki. You pack so many flavors of the Mediterranean into one tasty dish!
Servings: 2
Calories: 700kcal
Ingredients
- For the Veggie Topping
- ½ cup chopped cucumber
- ½ cup sliced cherry tomatoes
- 1 tablespoon chopped kalamata olives
- 1 teaspoon olive oil
- 1 pinch salt
- For the Chicken
- 2 teaspoons olive oil
- 12 ounces boneless skinless chicken thighs chopped into bite-sized pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- Red pepper flakes to taste
- ½ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- ½ lemon juiced
- For Building the Pita
- 2 pitas
- 4 tablespoons garlic hummus
- 4 tablespoons tzatziki for topping
Instructions
- Chop cucumber, tomatoes, and olives. In a small bowl, toss with olive oil and a pinch of salt. Set aside.
- Chop chicken into bite-sized pieces.
- Over medium heat, add olive oil and chicken. Sauté and add salt, pepper, red chili flakes, Italian seasoning, and garlic powder. In the last few minutes of cooking, add the juice of half a lemon. Sauté until chicken is cooked through and reaches an internal temperature of 165°F.
- Microwave or toast pitas in the toaster oven 30-60 seconds on each side to warm. Spread 2 tablespoons of hummus on each pita.
- Top with chicken and then add the veggie mixture on top. Finally, drizzle with tzatziki sauce.
- Serve warm.
Nutrition
Calories: 700kcal | Carbohydrates: 42g | Protein: 37g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 172mg | Sodium: 1073mg | Potassium: 640mg | Fiber: 4g | Sugar: 3g | Calcium: 134mg | Iron: 3mg