Moroccan chicken pitas
Moroccan Chicken Pitas is a flavorful dish with cumin, lemon juice, cinnamon, and mint. It is suitable for a Mediterranean diet and can be made in about 45 minutes. This recipe provides vitamins and minerals essential for a balanced diet.
Ingredients
pita
1 pkg
boneless skinless chicken breast
453.59 g
paprika
1 tsp
cilantro
1 tsp
ground cinnamon
0.25 tsps
ground cumin
1 tsp
red pepper powder
4 servings
garlic
2 tsps
ginger
1 tsp
sea salt
1 tsp
olive oil
3 Tbsps
fresh flat leaf parsley
2
cooked quinoa
185 g
diced canned tomatoes
2 cans
yellow onion
1 small
lemon juice
2
dates
4 small
greek yogurt
200 ml
cucumber
0.5 small
fresh mint
1 Tbsp
sourdough bowl
1 small glass
Method
- Combine all ingredients, from paprika down, in a small dish and stir thoroughly to combine.
- 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.
- 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.
- When the chicken has marinated, prepare grill to medium heat. Grill the chicken until done at least 16
- I like mine very done, even with some crispy edges.
- Half the pita bread, and split open. Fill the halves with chicken, tabbouleh and finally the yogurt sauce.
Nutrition:
Carbs
38 g
Fat
29 g
Protein
35 g
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