Golden Mediterranean Chicken Pita Pockets with Creamy Tahini Drizzle
Sink your teeth into our Golden Mediterranean Chicken Pita Pockets, filled with juicy grilled chicken, crispy romaine lettuce, and smoky roasted red bell peppers. The pitas are lightly toasted for a satisfying crunch, all brought together by the creamy and nutty tahini drizzle.
In a small bowl, combine the tahini, water, half of the lemon juice, half of the olive oil, salt, and minced garlic, stirring until it forms a smooth paste.
GRILLED CHICKEN
2
Season both sides of the chicken breasts with salt and pepper.
3
Preheat a grill pan over medium-high heat and lightly coat it with cooking spray.
4
Place the chicken breasts on the pan and grill for about 5 minutes each side until cooked through and internal temperature reaches 165°F. Let it rest for about 5 minutes.
PITA POCKETS
5
Place the pita halves on the same grill pan and toast for about 1 minute on each side until they are lightly toasted. Set them aside.
6
Thinly slice the rested chicken breasts and set aside.
7
In a medium bowl, combine the remaining olive oil and lemon juice. Add the shredded lettuce and toss until the lettuce is well-coated.
8
Fill each pita half with the dressed lettuce, sliced grilled chicken, and thinly sliced roasted bell peppers.
TAHINI DRIZZLE
9
Drizzle the creamy tahini mixture over the filled pita pockets before serving.