One Pan Chicken Platter & Pita

Serves 1
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Directions

  1. 1Cut chicken thighs into smaller, bite-sized pieces.
  2. 2Transfer the chicken pieces into a large bowl.
  3. 3Add olive oil to the chicken.
  4. 4Add Greek yogurt to the chicken.
  5. 5Season with garlic powder, onion powder, Peruvian seasoning, cumin, cayenne, paprika, red pepper flakes, white pepper, salt, and pepper.
  6. 6Grate garlic and lemon zest directly into the bowl with the chicken.
  7. 7Mix all ingredients thoroughly with your hands until the chicken is well coated.
  8. 8Cover the bowl with plastic wrap and let the chicken marinate for at least 30 minutes in the refrigerator.
  9. 9Slice tomatoes and cucumbers for the side dish.
  10. 10Season the sliced vegetables with salt and pepper.
  11. 11Preheat oven to 425°F (218°C).
  12. 12Line a baking sheet with parchment paper.
  13. 13Spread the marinated chicken onto the prepared baking sheet.
  14. 14Place sliced red onions among the chicken on the baking sheet.
  15. 15Drizzle olive oil over the chicken and onions.
  16. 16Season with salt and pepper.
  17. 17Bake in the preheated oven until the chicken reaches an internal temperature of 165°F (74°C) or above.
  18. 18While chicken is baking, prepare the pita dough by mixing bread flour, plain non-fat Greek yogurt, baking powder, garlic powder, and salt in a bowl.
  19. 19Transfer the dough to a floured surface and knead until smooth, adding more flour if sticky.
  20. 20Divide the dough into four equal balls.
  21. 21Roll out each dough ball into a flat circle using a rolling pin.
  22. 22Cook the pita on medium heat in a pan until golden brown and bubbles start to form, then flip.
  23. 23Sprinkle fresh parsley on the cooked pita.
  24. 24For the wrap sauce, combine Greek yogurt, mayo, lemon juice, olive oil, grated garlic, fresh cilantro, onion powder, salt, and pepper in a small bowl.
  25. 25Mix the sauce ingredients until well combined.
  26. 26Once baked, remove the chicken from the oven and sprinkle with fresh cilantro.
  27. 27Assemble the platter by placing chicken and onions on the pita.
  28. 28Add sliced tomatoes and cucumbers on top of the chicken.
  29. 29Drizzle the prepared Greek yogurt sauce over the toppings.
  30. 30Serve and enjoy.

Ingredients

  • 6 chicken thighs
  • 0.75 cup Greek yogurt
  • 1 whole lemon lemon zest
  • 3 garlic cloves
  • olive oil
  • garlic powder
  • onion powder
  • 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
  • red onion
  • 0.5 cup mayo
  • 0.5 lemon juice
  • fresh cilantro
  • tomatoes
  • cucumber

Equipment

knifecutting boardlarge bowlgraterplastic wrapbaking sheetparchment paperlemon squeezerspoonrolling pinpan

Tips

  • Let the chicken marinade for at least 30 minutes.
  • Bake the chicken at 425 until it reaches 165 internal temperature or above for extra tenderness.
  • Add more flour to the pita dough if it's too sticky; it should be smooth.
  • When cooking pita, flip it when it starts to bubble.
  • Feel free to add more or less of any ingredient as the quantities are recommendations/estimates.