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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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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