Chicken Donna
Experience the irresistible flavors of Chicken Donna, a vibrant and satisfying Middle Eastern-inspired dish that combines marinated chicken thighs with fresh vegetables and a creamy yogurt sauce. Succulent chicken is infused with a bold blend of spices—cumin, coriander, paprika, and turmeric—and grilled to perfection for a smoky char. Wrapped in warm, soft pita bread alongside crisp lettuce, juicy tomatoes, tangy red onion, and a refreshing cucumber-dill yogurt sauce, this recipe offers the perfect harmony of textures and flavors. Ready in under an hour with minimal prep, Chicken Donna is ideal for a quick weeknight dinner or a crowd-pleasing lunch idea. It's a versatile, healthy, and flavor-packed delight that will become a family favorite!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 cup Greek yogurt
- 3 Garlic cloves (minced)
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Cucumber (grated)
- 1 tablespoon Fresh dill (chopped)
- 4 pieces Pita bread
- 2 pieces Tomatoes (sliced)
- 1 medium Red onion (sliced)
- 8 leaves Lettuce leaves
Instructions
In a large mixing bowl, combine 1/2 cup of Greek yogurt, minced garlic, lemon juice, olive oil, ground cumin, ground coriander, paprika, turmeric, salt, and black pepper.
Add the chicken thighs to the marinade and ensure each piece is well-coated. Cover and let it marinate in the refrigerator for 1 to 2 hours (or overnight for more flavor).
While the chicken is marinating, prepare the yogurt sauce. In a small bowl, mix the remaining 1/2 cup of Greek yogurt with grated cucumber and fresh dill. Add salt to taste and refrigerate until ready to serve.
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken thighs for 5-7 minutes on each side, or until they are cooked through and have a nice char. Remove from the heat and let rest for 5 minutes, then slice into strips.
Warm the pita bread in a dry skillet or in the oven for a few minutes until soft and pliable.
To assemble, layer each pita with a few slices of chicken, sliced tomatoes, red onion, and lettuce leaves. Drizzle with the prepared yogurt sauce.
Fold the pita to encase the filling, wrap in parchment paper if desired, and serve immediately.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 837 mg | 36% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.4 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 829 mg | 18% | |
*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.
