Spicy Chicken Tomato Pitas |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Iâm not sure if this is a Mediterranean dish with a Southwestern flair or the other way around. All I know is that itâs ideal for a summer dinner. The tomato relish is yummy as an appetizer with tortilla chips, so you may want to double it. Ingredients:
tomato relish: |
1/4 cup lemon juice |
1 tablespoon olive oil |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
1/4 teaspoon crushed red pepper flakes |
4 medium tomatoes, seeded and chopped |
1 small onion, chopped |
1/4 cup minced fresh parsley |
chicken pitas: |
1 tablespoon ground cumin |
1 tablespoon paprika |
1-1/2 teaspoons dried oregano |
1-1/2 teaspoons ground coriander |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
4 boneless skinless chicken breast halves (4 ounces each) |
8 whole wheat pita pocket halves |
Directions:
1. In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving.
2. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub onto both sides of chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°.
3. Cut chicken into slices. Serve in pita halves with relish. Yield: 4 servings.
|
|