Blackened Chicken Pitas
Elevate your weeknight dinner with these bold and flavorful Blackened Chicken Pitas, a perfect fusion of smoky, Cajun-inspired spices and fresh Mediterranean flair. Juicy chicken breasts are coated in a zesty blend of paprika, cayenne, oregano, and thyme, then seared to perfection in a hot cast-iron skillet for a signature blackened crust. Stuffed into warm, fluffy pitas alongside crisp romaine, juicy cherry tomatoes, and tangy red onion, the dish gets a creamy finishing touch from a homemade garlic yogurt sauce infused with lemon and fresh dill. Quick to prepare in just 35 minutes and packed with vibrant textures and bold flavors, this recipe is ideal for a healthy, hearty meal that's perfect for lunch or dinner. Perfect search terms: blackened chicken, pita recipes, healthy chicken recipes, Mediterranean-inspired meals, easy weeknight dinners.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Dried thyme
- 0.5 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 pieces Pita bread
- 2 cups Romaine lettuce
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, thinly sliced
- 1 cup Greek yogurt
- 1 tablespoon Lemon juice
- 1 clove Garlic, minced
- 1 tablespoon Fresh dill, chopped
- 0.5 cup Cucumber, diced
Instructions
Prepare the chicken: Pat the chicken breasts dry with paper towels. Rub each piece with 1 tablespoon of olive oil.
Mix the blackening spice blend: In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and black pepper.
Sprinkle the spice blend generously over both sides of the chicken breasts, pressing it in to coat evenly.
Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil and let it shimmer.
Sear the chicken breasts in the skillet for 5-6 minutes on each side, or until the chicken is blackened and fully cooked (internal temperature should reach 165°F). Remove from the skillet and let rest for 5 minutes before slicing into thin strips.
While the chicken rests, prepare the garlic yogurt sauce: In a small bowl, mix Greek yogurt, lemon juice, minced garlic, and chopped dill. Stir well and set aside.
Warm the pita bread in a dry skillet or in the oven for a few minutes until soft and pliable.
Assemble the pitas: Lay each pita flat and spread a generous layer of the garlic yogurt sauce over the surface. Add a handful of romaine lettuce, a few slices of cherry tomatoes, red onion, and diced cucumber.
Top with sliced blackened chicken. Optionally, drizzle a little more garlic yogurt sauce over the top.
Fold the pita around the filling, serve immediately, and enjoy!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 8.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 737 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
