Description
A delicious and healthy Mediterranean chicken pita recipe, perfect for weeknight dinners or weekend lunches.
Ingredients
Scale
- 4 pieces Ezekiel Prophet’s Pocket Bread
- 2/3 cup Sabra Roasted Red Pepper hummus
- 1/2 cup Plain non-fat Greek yogurt
- 2 Medium roma tomatoes, diced
- 1 Small cucumber, chopped
- 1 lb Chicken breast
- 3 tbsp Homemade Brine Mix
- 1 tsp Olive oil
- 1/2 tsp Oh My Spice! Lemon Pepper Seasoning
- 1/2 tsp Dried rosemary
- Salt and pepper, to taste
Instructions
- Bring 2 cups water to a boil.
- Add the brine mix and stir until dissolved.
- Pour over ice in a flat-bottomed resealable container.
- Add the chicken, then add additional water until the chicken is submerged.
- Brine for at least 5 hours or up to 12 hours.
- Remove the chicken from the brine and rinse with cold water.
- Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they’re of even thickness.
- Rub the chicken with olive oil until evenly coated.
- Season with salt, pepper, rosemary, and lemon pepper seasoning.
- Preheat the grill to 400 degrees.
- Grill the chicken for 6 minutes on the first side, then flip and grill for 4-5 minutes until it reaches 160 degrees in the thickest part.
- Allow the chicken to rest for 3-5 minutes before chopping.
- Assemble the pitas: Cut them in half, spread hummus on one side and Greek yogurt on the other, and add cucumber, tomato, and chopped chicken.
- Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For optimal texture, fill pitas just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 full pita
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 80mg