Chicken and Black Bean Pitas
Upgrade your weeknight dinner game with these vibrant and wholesome Chicken and Black Bean Pitas! Packed with tender cumin-spiced chicken, a refreshing medley of black beans, cherry tomatoes, and cucumber, and topped with a zesty homemade Greek yogurt sauce, this recipe effortlessly blends bold flavors and nourishing ingredients. Nestled in warm whole wheat pita pockets and layered with crisp mixed greens, this dish is a perfect balance of hearty and fresh. Ready in just 30 minutes, these protein-packed pitas are ideal for a quick lunch or light dinner, and they’re easy to customize with your favorite veggies or toppings. Healthy, delicious, and satisfying—this recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound total) chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons garlic powder
- 1 teaspoon (divided) salt
- 1 can (15 ounces, drained and rinsed) black beans
- 1 cup (halved) cherry tomatoes
- 0.5 cup (diced) cucumber
- 0.75 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 2 tablespoons (chopped) fresh parsley
- 4 whole whole wheat pita pockets
- 2 cups mixed greens or lettuce
Instructions
Place the chicken breasts on a cutting board and slice them into thin strips.
In a large mixing bowl, combine the olive oil, ground cumin, paprika, garlic powder, and 0.5 teaspoon of salt. Add the sliced chicken to the bowl and toss until well coated in the marinade.
Heat a large skillet over medium heat. Add the marinated chicken strips to the skillet and cook for 6–8 minutes, or until the chicken is golden brown and cooked through. Remove from heat and set aside.
In a separate bowl, combine the black beans, cherry tomatoes, cucumber, and the remaining 0.5 teaspoon of salt. Stir gently to mix.
Prepare the yogurt sauce by whisking together the Greek yogurt, lemon juice, and chopped parsley in a small bowl.
Warm the pita pockets in a dry skillet or microwave, if desired, to make them more pliable.
To assemble, open each pita pocket and layer with a handful of mixed greens or lettuce. Add a generous scoop of the black bean and vegetable mixture, followed by the cooked chicken strips.
Drizzle the yogurt sauce over the filling and serve immediately. You can also serve extra yogurt sauce on the side.
Nutrition Facts
Calories |
3009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 764 mg | 255% | |
| Sodium | 5754 mg | 250% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 20.3 g | ||
| Protein | 350.5 g | 701% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 783 mg | 60% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1705 mg | 36% | |
*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.
