Roasted Mediterranean Chicken and Vegetable Pitas
Rated 5.0 stars by 1 users
Category
Entrees
Ingredients
-
1 Tbsp. plus 1 tsp. The Spice Hunter 100% Organic Herbes de Provence
-
1 Tbsp. The Spice Hunter 100% Organic Granulated Garlic
-
¾ tsp. The Spice Hunter 100% Organic Coarse Black Pepper
- ½ tsp. kosher salt (optional)
-
½ tsp. The Spice Hunter 100% Organic Paprika
-
1 Tbsp. The Spice Hunter Whole Sesame Seeds
- 4 Tbsp. red wine vinegar
- 4 Tbsp. olive oil, divided
- 1 ½ cups diced English cucumber
- 1 ½ cups quartered sugar plum or cherry tomatoes
- 1/3 cup diced red onion
- 1 lb. boneless, skinless chicken
- pita bread
Directions
Combine Herbes de Provence, garlic, pepper and salt in a small bowl. Measure out 1 Tbsp. of blend into another small bowl; add paprika and set aside. To remaining blend, add sesame seeds, vinegar and 2 Tbsp. of the oil. Toss with prepared vegetables in a large bowl, cover and refrigerate for at least 1 hour. While vegetables are chilling, heat oven to 425°F. Place chicken in a baking dish, coat with remaining 2 Tbsp. oil and sprinkle with reserved spice blend. Bake for 20-30 minutes or until chicken is fully cooked, turning about half way through cooking. Remove chicken from oven, let rest for 15 minutes, then cut into bite-size pieces. Toss chicken with vegetables and serve in pita bread.
