For Pitas Sake Parmesan Chicken
Indulge in the bold flavors of Mediterranean-inspired comfort food with "For Pitas Sake Parmesan Chicken"! This mouthwatering recipe features tender, golden-baked chicken breasts coated in a crispy Parmesan and Panko crust, perfectly seasoned with garlic and paprika. Nestled inside warm, fluffy pita bread, the chicken is joined by crisp lettuce, juicy cherry tomatoes, refreshing cucumber slices, and zesty red onion for a vibrant, fresh-textured filling. A creamy homemade Greek yogurt sauce, infused with lemon and parsley, ties it all together for a tangy, satisfying bite. Ideal for a quick yet gourmet dinner, this recipe is ready in just 40 minutes and transforms simple ingredients into a portable meal bursting with flavor. Perfect for fans of chicken pita wraps or Mediterranean cuisine, this dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Grated Parmesan cheese
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 4 pieces Pita bread
- 1 cup Greek yogurt
- 1 tablespoon Lemon juice
- 1 small Cucumber
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 4 pieces Lettuce leaves
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breasts to an even thickness using a meat mallet, then season both sides with salt, pepper, garlic powder, and paprika.
Set up a breading station with three shallow bowls: one with flour, one with whisked eggs, and one with a mix of Parmesan cheese and Panko breadcrumbs.
Dredge each chicken breast in the flour, dip it in the eggs, and coat it thoroughly in the Parmesan and Panko mixture.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown, then transfer them to the prepared baking sheet.
Bake the chicken in the oven for 15-18 minutes until fully cooked and the internal temperature reaches 165°F (74°C). Let them rest for 5 minutes before slicing into strips.
While the chicken cooks, make the yogurt sauce by mixing Greek yogurt, lemon juice, finely chopped fresh parsley, and a pinch of salt in a small bowl.
Prepare the vegetables: slice the cucumber into thin rounds, halve the cherry tomatoes, finely slice the red onion, and wash and dry the lettuce leaves.
Warm the pita bread in the oven for 2-3 minutes or until pliable.
Assemble the pitas by spreading a generous amount of yogurt sauce onto each pita, then layering with lettuce leaves, sliced chicken, cucumber, cherry tomatoes, and red onion.
Garnish with a sprinkle of fresh parsley and extra yogurt sauce, if desired. Fold the pita around the filling and serve immediately.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 1414 mg | 61% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.4 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 370 mg | 28% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 722 mg | 15% | |
*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.
