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