What
you need,
3
tbsp. finely chopped fresh parsley, divided
½
tsp. salt
½
tsp. red pepper flakes
¼
tsp. ground ginger
¼
tsp. ground cumin
1/8
tsp. ground coriander
5
tbsp. plain Greek yogurt, divided
2
tbsp. fresh lemon juice, divided
3
cloves garlic, minced and divided
1
lb. boneless skinless chicken breasts sliced thinly
1
tbsp. olive oil
1
tbsp. tahini or peanut butter (I didn’t have tahini but peanut butter worked
just fine!)
2
pitas, halved
½
cup chopped cucumber
½
cup chopped tomato
¼
cup chopped red onion (optional)
Combine
2 tablespoons of the parsley, salt, red pepper flakes, ginger, cumin, coriander
and 2 cloves of minced garlic in a large bowl.
Add
1 tablespoon of the lemon juice and 1 tablespoon of the Greek yogurt, stir to
combine.
Add
the chicken and toss to coat, set aside.
In
a small bowl mix together the remaining 4 tablespoons of Greek yogurt, the
tahini or peanut butter plus the remaining lemon juice and the garlic. Stir in
the last tablespoon of parsley and season with salt and pepper to taste.
In
a large skillet heat the oil over medium high heat.
Cook
the chicken for 6-8 minutes flipping halfway through until browned and cooked
through.
Spread
some of the sauce inside of each pita, divide the chicken between the pockets
and top with cucumber, tomato and onion if you are using it.
A
little added sauce on top is always good!
Jen of My Tiny Oven
