Moroccan Chicken Pitas

Name: Moroccan Chicken Pitas
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
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

“The recipe Moroccan Chicken Pitas can be made in about 45 minutes. This recipe serves 4 and costs $2.9 per serving. One serving contains 541 calories, 36g of protein, and 29g of fat. 2 people have tried and liked this recipe. This recipe from Foodista requires cumin, juice of lemon, cinnamon, and mint. With a spoonacular score of 80%, this dish is solid. If you like this recipe, take a look at these similar recipes: Moroccan Chicken Salad Pitas, Curried Chicken Pitas, and Picnic Chicken Pitas.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pita bread1 package
Chicken breastsskinless chicken breasts1 lb
Paprika1 tsp
Coriander1 tsp
Cinnamon¼ tsp
Cumin1 tsp
Cayenne pepper4 servings
Garlic2 tsp
Ginger1 tsp
Salt1 tsp
Olive oil3 tbsp
Bunchs parsleychopped2 bunch
Quinoacooked1 cup
Petite tomatoesdrained and rinsed2 can
Onionsmall, diced1 small
Juice of lemonjuiced2
Mahjool datespitted and diced small4 small
Olive oilI didn't measure!¼ cup
Sea salt4 servings
Greek yogurt1 cup
Cucumbersmall, diced½ small
Mint1 tbsp
Juice of lemonjuiced½
Combine everything in a bowl and chill1 small glass

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

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.

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