POPPY SEED-CHICKEN PITAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Cover the chicken with cold water in a saucepan and add 1 teaspoon salt. Remove strips of zest from half of the orange with a vegetable peeler; add the zest to the water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the chicken is cooked through, about 18 minutes. Remove the chicken and let cool.
- Grate the remaining orange zest into a large bowl; juice the orange into the bowl. Stir in the mayonnaise, sour cream, mustard, celery, nuts, chives, poppy seeds, 1/2 teaspoon salt, and pepper to taste. Add the apricots, if desired.
- Shred the chicken, discarding the bones and skin, and toss with the dressing. Stuff a few lettuce leaves and some of the chicken salad into each pita.
Nutrition Facts : Calories 749, Fat 41 grams, SaturatedFat 7 grams, Cholesterol 109 milligrams, Sodium 957 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 43 grams
GREEK GRILLED CHICKEN PITAS
I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN CUCUMBER PITAS
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.
Nutrition Facts : Calories 445 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
CHICKEN SOUVLAKI PITAS
These chicken souvlaki pitas are a favorite at our house, especially in summer. With just a few ingredients and a grill, we can enjoy a gourmet-style Greek dinner that's a snap to put together. Of course, a simple Greek salad on the side is a nice addition. - Becky A. Drees, Pittsfield, Massachusetts
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.
Nutrition Facts : Calories 369 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 462mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
GREEK CHICKEN IN A PITA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
- In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
VEGGIE CHICKEN PITAS
A 30 minute meal that is filling and has tons of flavor. Love using this recipe in the summer months when I just don't feel like heating up the kitchen. It is great to use that cooked chicken you've saved in the freezer. Found in Simple and Delicious 2009
Provided by HokiesMom
Categories One Dish Meal
Time 30m
Yield 5 pita sandwiches, 5 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots, broccoli, peas and garlic in oil for 4-5 minutes or until tender.
- Stir in the chicken, red peppers, broth, oregano and cayenne - bringing to a boil.
- Reduce heat, simmer, uncovered for 5-6 minutes or until heated through.
- Spoon mixture into pita bread halves and sprinkle with the cheeses on each serving.
Nutrition Facts : Calories 363.2, Fat 12.6, SaturatedFat 4, Cholesterol 34.8, Sodium 507.1, Carbohydrate 44.1, Fiber 4.7, Sugar 5.7, Protein 18.2
MEDITERRANEAN VEGETABLE PITAS
Craving a fast and healthy meal? This one packs tomato, cucumber, onion and olives. Add a touch of cayenne for a punch. -Ivy Abbadessa, Loxahatchee, Florida
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the first six ingredients until blended; if desired, stir in cayenne. Add tomato, cucumber, onion and olives; toss to coat. Refrigerate until serving., To serve, add lettuce to vegetables; toss to combine. Spoon into pita halves; sprinkle with cheese.
Nutrition Facts : Calories 354 calories, Fat 19g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 580mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 9g protein.
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MOROCCAN CHICKEN PITAS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 2 hrs 25 minsCategory Main CourseCalories 367 per serving
- For the sauce: Whisk all ingredients together until combined and thick. Cover and refrigerate until needed.
- For the chicken: In a large bowl, combine the garlic, cumin, paprika, red pepper flakes, Salt and pepper in a bowl. Stir well to combine. Add olive oil to make a thick paste. Add chicken pieces and toss to coat well. Cover bowl and refrigerate for at least 2 hours.
- To cook skewers, thread 4-5 pieces of chicken on to each skewer. Cook over medium-high grill or grill pan or cook under the broiler in the oven on a foil lined baking pan (6-inches from heat). Cook, turning once, until cooked through, about 10-15 minutes.
SHEET PAN CHICKEN PITAS WITH TZATZIKI RECIPE - PINCH OF YUM
From pinchofyum.com
5/5 (114)Calories 313 per servingCategory Dinner
- On a sheet pan, toss the peppers with olive oil and salt. On a second sheet pan, place the chicken pieces. Roast both for 10-15 minutes, until chicken is cooked and peppers are browned.
- Serve chicken, peppers, sauce, and all the other fixings on a big platter (or just a sheet pan, really) and everyone can build their own pitas / bowls / salads. So much salty-briney-crunchy goodness.
SHEET PAN GREEK CHICKEN & VEGGIES + PITA POCKETS
From gimmedelicious.com
4.8/5 (5)Estimated Reading Time 5 minsServings 4Total Time 30 mins
- In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture.
- Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving. Serve on rice, quinoa, with pita or alone with a fork. See below or tzatziki and pita pouch recipe.
CHARRED VEGETABLE & CHICKEN PITAS WITH GARLIC MAYO
From eatingwell.com
Servings 5Calories 456 per servingTotal Time 45 mins
- Whisk 1/4 cup each yogurt and lemon juice, 3 garlic cloves, oregano and 1/4 teaspoon salt in a large nonreactive bowl. Add chicken and stir to coat. Marinate for 15 to 30 minutes.
- Combine egg with the remaining 1 tablespoon lemon juice and 1 garlic clove in a blender and puree. With the motor running, drizzle in oil. Transfer to a bowl. Stir in the remaining 1 tablespoon yogurt and 1/2 teaspoon salt and season with pepper. Set aside.
- Place an oven rack in the top position and preheat broiler to High. Line a large rimmed baking sheet with foil.
- Stir bell pepper and onion into the chicken and marinade. Spread evenly on the prepared baking sheet. Broil, stirring once halfway, until the chicken is just cooked through and the vegetables are lightly charred, 14 to 16 minutes.
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