One Pan Chicken Platter & Pita
Serves 1
Directions
- 1Cut chicken thighs into smaller pieces.
- 2Transfer the cut chicken to a large bowl.
- 3Add olive oil to the chicken.
- 4Add Greek yogurt to the chicken.
- 5Season the chicken with garlic powder, onion powder, Peruvian seasoning, cumin, cayenne, paprika, red pepper flakes, white pepper, salt, and black pepper.
- 6Grate garlic into the chicken mixture.
- 7Grate lemon zest into the chicken mixture.
- 8Mix all ingredients thoroughly with your hands until the chicken is fully coated.
- 9Let the chicken marinate for at least 30 minutes.
- 10Slice tomatoes.
- 11Slice cucumbers.
- 12Season tomatoes and cucumbers with salt and pepper.
- 13Preheat oven to 425 degrees Fahrenheit.
- 14Spread the marinated chicken onto a baking sheet lined with parchment paper.
- 15Add sliced red onions to the baking sheet with the chicken.
- 16Drizzle olive oil over the chicken and onions.
- 17Season with additional salt and pepper.
- 18Bake in the preheated oven until chicken reaches an internal temperature of 165 degrees Fahrenheit or above.
- 19Prepare the wrap sauce by adding Greek yogurt to a small bowl.
- 20Add mayonnaise to the Greek yogurt.
- 21Squeeze lemon juice into the bowl.
- 22Chop fresh cilantro.
- 23Add chopped cilantro to the sauce mixture.
- 24Grate garlic into the sauce mixture.
- 25Add olive oil to the sauce.
- 26Mix the sauce ingredients until well combined.
- 27Prepare the pita dough by combining bread flour, plain non-fat Greek yogurt, and baking powder in a bowl.
- 28Season the pita dough with garlic powder and salt.
- 29Transfer the dough to a floured surface and knead until smooth, adding more flour if sticky.
- 30Divide the dough into four equal balls.
- 31Roll out each dough ball into a flat circle.
- 32Cook the pita on a lightly oiled frying pan over medium heat.
- 33Flip the pita when it starts to bubble and becomes golden brown.
- 34Remove the chicken and onions from the oven when cooked.
- 35Garnish the cooked chicken and onions with fresh cilantro.
- 36Assemble the chicken platter: place cooked chicken and onions on the pita bread.
- 37Add sliced tomatoes and cucumbers.
- 38Drizzle the prepared Greek yogurt sauce over the toppings.
- 39Serve and enjoy.
Ingredients
- 6 Chicken Thighs
- 0.75 cup Greek Yogurt
- 1 whole Lemon Zest
- 3 Garlic Cloves
- Olive Oil
- Garlic Powder
- Onion Powder
- Whole Foods 365 Peruvian Seasoning
- Cumin
- Cayenne
- Paprika
- Red Pepper Flakes
- White Pepper
- Salt
- Pepper
- 1 cup Bread Flour
- 1 cup Plain Non-Fat Greek Yogurt
- 3 tsp Baking Powder
- Parsley
- 0.5 cup Greek Yogurt
- 0.5 cup Mayonnaise
- 0.5 lemon Lemon Juice
- 1 Tbsp Olive Oil
- 2 Garlic Cloves
- Fresh Cilantro
- Onion Powder
- Tomatoes
- Cucumber
- Red Onion
Equipment
Cutting BoardKnifeLarge BowlGraterBaking SheetParchment PaperTongsLemon SqueezerSmall BowlRolling PinFrying Pan
Tips
- Let chicken marinate for at least 30 minutes.
- Bake chicken at 425 degrees Fahrenheit until it reaches an internal temperature of 165 degrees Fahrenheit or above for extra tenderness.
- When making pita dough, add more flour if the dough is too sticky until it is smooth.
- When cooking pita, cook on medium heat until golden brown and flip when it starts to bubble. Feel free to add parsley.
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