Moroccan Chicken Pitas
Ingredients
Instructions
- Combine everything in a small glass bowl and chill
- Combine all ingredients, from paprika down, in a small dish and stir thoroughly to combine.
- 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.
- 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.
- When the chicken has marinated, prepare grill to medium heat. Grill the chicken until done - at least 165°. I like mine very done, even with some crispy edges.
- Half the pita bread, and split open. Fill the halves with chicken, tabbouleh and finally the yogurt sauce.
Nutrition & Diet Analysis (per serving)
1071
kcal
54% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).