MEDITERRANEAN CHICKEN BOWLS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cook the bulgur as the label directs; season with salt.
- Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
- Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.
Nutrition Facts : Calories 530, Fat 20 grams, SaturatedFat 3 grams, Cholesterol 45 milligrams, Sodium 700 milligrams, Carbohydrate 65 grams, Fiber 11 grams, Protein 28 grams, Sugar 5 grams
GREEK GRILLED CHICKEN PITAS
I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.
Nutrition Facts : Calories 428 calories, Fat 14g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 801mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
CHICKEN SOUVLAKI PITAS
These chicken souvlaki pitas are a favorite at our house, especially in summer. With just a few ingredients and a grill, we can enjoy a gourmet-style Greek dinner that's a snap to put together. Of course, a simple Greek salad on the side is a nice addition. - Becky A. Drees, Pittsfield, Massachusetts
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour. , Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and toppings of your choice.
Nutrition Facts : Calories 369 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 462mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
CHICKEN CUCUMBER PITAS
Steps:
- In a large bowl, combine the first 7 ingredients. In a small bowl, combine the ranch dressing, mayonnaise, Italian dressing, garlic powder and pepper; pour over chicken mixture and toss to coat. Fill each pita half with a scant 1/2 cup chicken mixture.
Nutrition Facts : Calories 445 calories, Fat 22g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 747mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
GREEK CHICKEN IN A PITA
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a blender combine juice, 1 tablespoon oil, garlic, coriander, cumin, salt and pepper and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.
- In a large skillet heat 1 tablespoon olive oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven. Slice open pitas and stuff with chicken, tomatoes, lettuce and top with yogurt dressing. Serve immediately.
PEPPERY CHICKEN PITAS
Make and share this Peppery Chicken Pitas recipe from Food.com.
Provided by Ginny Sue
Categories Lunch/Snacks
Time 2h10m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken into narrow strips and place in a large zip-top plastic bag.
- Add teriyaki sauce and marinate in the refrigerator for 2 hours.
- Remove chicken strips from teriyaki and discard remaining sauce.
- Combine thyme and next 4 ingredients; sprinkle over chicken.
- Heat oil in large skillet, add chicken and cook until no longer pink and cooked through, about 7-9 minutes.
- Combine mayonnaise and horseradish, carefully spread in each pita.
- Sprinkle lettuce evenly in each pita, then top with chicken mixture.
Nutrition Facts : Calories 462.2, Fat 15.5, SaturatedFat 2.4, Cholesterol 75.2, Sodium 1507.5, Carbohydrate 44.7, Fiber 1.9, Sugar 5.8, Protein 34.7
VEGGIE CHICKEN PITAS
These delicious pita pockets are literally stuffed with veggies, chicken and cheese. They make for great on-the-go dinners. (But bring a napkin!) -Bill Parkis, Wilmington, North Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots, broccoli and peas in oil for 4-5 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the chicken, red peppers, wine, oregano and cayenne; heat through. Spoon mixture into pita breads; sprinkle with cheeses.
Nutrition Facts : Calories 362 calories, Fat 12g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 574mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SPICY CHICKEN TOMATO PITAS
I'm not sure if this is a Mediterranean dish with a southwestern flair or the other way around. All I know is that it's ideal for a summer dinner. The tomato relish is yummy as an appetizer with tortilla chips, so you may want to double it. -Cori Cooper, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving., Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub seasonings onto both sides of chicken. On a lightly oiled grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., Cut chicken into slices. Serve in pita halves with relish.
Nutrition Facts : Calories 383 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 9g fiber), Protein 32g protein.
CHICKEN CAESAR PITAS
Hand-held and picnic friendly, these chicken-stuffed pockets pack a double dose of whole grains from brown rice and whole wheat pitas. The chicken can be made up to 2 days in advance for a fast-fix lunch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken. , On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled., In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.
Nutrition Facts : Calories 398 calories, Fat 10 g fat (2 g saturated fat), Cholesterol 65 mg cholesterol, Sodium 919 mg sodium, Carbohydrate 44 g carbohydrate (3 g sugars, Fiber 5 g fiber), Protein 31 g protein.
EGGPLANT, ROASTED PEPPER AND CHICKEN PITAS
Mmmmm!! My mouth waters just thinking of this! An Israeli Jewish lady taught this to my grandmother several years ago, and our entire family fell in love with it. It was so good, we served it for a small catered event, and it was a hit. This is for you if you enjoy Middle Eastern cuisine.
Provided by ~marie~
Categories World Cuisine Recipes Middle Eastern Israeli
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
- Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
- Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
- Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
- To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 60.2 g, Cholesterol 94.3 mg, Fat 18.4 g, Fiber 8.2 g, Protein 23 g, SaturatedFat 3.1 g, Sodium 1753.9 mg, Sugar 8.2 g
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