Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Begin by marinating the
Chicken Breasts (455 g)
in
Olive Oil (30 mL)
,
Lemon Juice (1/2)
,
Garlic (2 cloves)
,
Ground Allspice (as needed)
,
Paprika (3 g)
,
Ground Nutmeg (1 g)
,
Ground Coriander (as needed)
, and
Mediterranean Spices (2 g)
for at least 30 minutes.
Step 3
While the chicken is marinating, slice
Red Onion (1)
and
Bell Peppers (2)
. Add them to a sheet pan and season with
Olive Oil (8 mL)
, Salt, and
Ground Black Pepper (as needed)
to taste. Place the chicken on the sheet pan with the vegetables.
Step 4
Bake for 20-25 minutes until the chicken is cooked through. It should be 165 degrees F (70 degrees C). Slice or dice the chicken.
Step 5
Dice
Tomato (1)
and
Cucumber (1)
. Add them to a bowl and mix together with
Salt (3 g)
.
Step 6
Make yogurt sauce by mixing the
Plain Yogurt (120 g)
with
Lemon Juice (1/4)
,
McCormick® Garlic Powder (2 g)
, and
Dried Dill Weed (1 g)
. Store in the fridge until ready to assemble the pitas.
Step 7
Cut tops off of
Pita Pockets (to taste)
and stuff with 1/4 cup diced chicken and veggies. Top with the yogurt sauce and
Hot Sauce (to taste)
and serve.
