Grilled Chicken & Roasted Vegetable Pitas
15min
25min
4
445
Chef's Note
For a make-ahead lunch option, store the cooked chicken, roasted vegetables, and tzatziki separately in the refrigerator for up to 3 days. Warm the pitas and assemble just before eating for the freshest taste. For a spicier version, add a pinch of red pepper flakes to the chicken marinade.
Tags
Ingredients
1 pounds boneless skinless chicken breasts
3 tablespoons, divided olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon, divided salt
1/2 teaspoon, divided black pepper
1 large, thinly sliced red bell pepper
1 medium, cut into half-moons yellow squash
1 medium, thinly sliced red onion
2 cloves, minced garlic
1 cup, halved cherry tomatoes
4 large (6-inch) whole wheat pita pockets
1 cup tzatziki sauce
1 medium, diced cucumber
1 medium, juiced lemon
2 tablespoons, chopped fresh dill
2 cups, chopped romaine lettuce
Instructions
- 1
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
In a medium bowl, combine 1 tablespoon olive oil, cumin, oregano, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add chicken breasts and coat thoroughly.
- 3
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice into strips.
- 4
Meanwhile, in another bowl, toss the sliced bell pepper, yellow squash, and red onion with 1 tablespoon olive oil, minced garlic, 1/4 teaspoon salt, and remaining black pepper.
- 5
Spread the vegetables on the prepared baking sheet and roast for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.
- 6
In a small bowl, mix the remaining 1 tablespoon olive oil with lemon juice, chopped dill, and remaining 1/4 teaspoon salt to make a dressing.
- 7
Warm the pita pockets in the oven for the last 2 minutes of vegetable roasting time.
- 8
To assemble each pita, spread 1/4 cup tzatziki inside each pocket, then layer with 1/2 cup romaine lettuce.
- 9
Divide the grilled chicken strips and roasted vegetables evenly among the pitas. Add diced cucumber and cherry tomatoes.
- 10
Drizzle each filled pita with the lemon-dill dressing.
- 11
Serve immediately, or wrap in foil for a portable lunch.
Nutrition Information (per serving)
445
29g
42g
18g
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