Name: Golden Mediterranean Chicken Pita Pockets with Creamy Tahini Drizzle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 large roasted red bell pepper, thinly sliced from a jar; 2 tablespoons of tahini; 2 skinless, boneless chicken breast halves; 1/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons of water; 2 teaspoons of fresh lemon juice; 1 teaspoon extra-virgin olive oil; 1/4 teaspoon kosher salt; 1 small garlic clove, minced; 4 whole-wheat pitas, cut into two halves; 2 cups shredded romaine lettuce; Cooking spray

Mediterranean Chicken

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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.

Wheat

Mediterranean

Canned Vegetables

gram

roasted red pepper

Nut Butter

tahini

Poultry

chicken breast

Seasonings

salt

black pepper

Water

milliliter

water

Juice

lemon juice

Oils

extra virgin olive oil

Fresh Vegetables

garlic

Other Bread

wheat pita bread

romaine lettuce

cooking spray

Cholesterol

Trans fatty acids

Vitamin C

Vitamins

Riboflavin (B2)

Lycopene

Vitamin K

Selenium

Minerals

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Calories from Fat

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Copper

Manganese

Niacin (B3)

Pantothenic acid (B5)

Zinc

Thiamin (B1)

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Golden Mediterranean Chicken Pita Pockets with Creamy Tahini Drizzle

Produce

Condiment & Toppings

Meat & Seafood

Baking Goods

Beverages

Bakery

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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.

Season both sides of the chicken breasts with salt and pepper.

Preheat a grill pan over medium-high heat and lightly coat it with cooking spray.

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.

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.

Thinly slice the rested chicken breasts and set aside.

In a medium bowl, combine the remaining olive oil and lemon juice. Add the shredded lettuce and toss until the lettuce is well-coated.

Fill each pita half with the dressed lettuce, sliced grilled chicken, and thinly sliced roasted bell peppers.

Drizzle the creamy tahini mixture over the filled pita pockets before serving.

Golden Mediterranean Chicken Pita Pockets with Creamy Tahini Drizzle

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