Moroccan Chicken Pitas

Moroccan Chicken Pitas takes roughly 45 minutes from beginning to end. One portion of this dish contains approximately 36g of protein, 29g of fat, and a total of 541 calories. This recipe serves 4 and costs $2.9 per serving. 2 people have tried and liked this recipe. Head to the store and pick up salt, cumin, olive oil, and a few other things to make it today. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is excellent. Try Moroccan Chicken Salad Pitas, Chicken Salad Pitas, and Chicken Avocado Pitas for similar recipes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 package pita bread

1 pound boneless, skinless chicken breasts

1 teaspoon paprika

1 teaspoon coriander

1/4 teaspoon cinnamon

1 teaspoon cumin

of cayenne pepper

2 teaspoons minced garlic

1 teaspoon ginger

1 teaspoon salt

3 tablespoons olive oil

2 bunchs fresh Italian parsley, chopped

cup quinoa, cooked

2 cans petite diced tomatoes, drained and rinsed

1 small yellow onion, diced

2 lemons, juiced

4 Mahjool dates, pitted and diced small

1/4 cup olive oil – (I didn't measure!)

Sea salt

1 cup Greek yogurt

1/2 small cucumber, diced

1 tablespoon mint

1/2 lemon, juiced

Combine everything in a small glass bowl and chill

Equipment:

meat tenderizer

grill

Cooking instruction summary:

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 165. 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.

 

Step by step:


1. Combine all ingredients, from paprika down, in a small dish and stir thoroughly to combine.

2. 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.

3. 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.

4. When the chicken has marinated, prepare grill to medium heat. Grill the chicken until done at least 16

5. I like mine very done, even with some crispy edges.

6. Half the pita bread, and split open. Fill the halves with chicken, tabbouleh and finally the yogurt sauce.


Nutrition Information:

Quickview
541 Calories
35g Protein
29g Total Fat
38g Carbs
36% Health Score
Limit These
Calories
541k
27%

Fat
29g
45%

  Saturated Fat
4g
27%

Carbohydrates
38g
13%

  Sugar
17g
19%

Cholesterol
75mg
25%

Sodium
1206mg
52%

Get Enough Of These
Protein
35g
72%

Vitamin B3
15mg
75%

Vitamin B6
1mg
69%

Selenium
44µg
64%

Vitamin E
7mg
49%

Phosphorus
471mg
47%

Manganese
0.88mg
44%

Vitamin C
32mg
40%

Potassium
1369mg
39%

Vitamin K
37µg
36%

Vitamin A
1678IU
34%

Magnesium
121mg
30%

Fiber
7g
29%

Copper
0.57mg
28%

Vitamin B2
0.46mg
27%

Iron
4mg
27%

Vitamin B5
2mg
25%

Vitamin B1
0.33mg
22%

Folate
70µg
18%

Calcium
167mg
17%

Zinc
2mg
15%

Vitamin B12
0.58µg
10%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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