Moroccan Chicken Pita Pockets
Experience the vibrant flavors of North Africa with these Moroccan Chicken Pita Pockets—a perfect fusion of bold spices, fresh veggies, and creamy yogurt sauce. Juicy chicken breasts are marinated in an aromatic blend of cumin, paprika, coriander, and cinnamon, then seared to golden perfection and tucked into warm, whole wheat pita bread. Each pocket is layered with crisp cucumbers, juicy tomatoes, and zesty red onion, topped off with a tangy garlic-yogurt sauce infused with fresh mint and parsley. Quick to prepare and bursting with texture and flavor, these portable delights are an ideal choice for a healthy lunch, dinner, or on-the-go meal. Try these Moroccan Chicken Pita Pockets today for a wholesome, globally inspired dish the whole family will love!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice
- 1 cup Greek yogurt
- 1 medium Cucumber, diced
- 2 medium Tomatoes, diced
- 1 small Red onion, thinly sliced
- 0.25 cup Fresh parsley, chopped
- 2 tablespoons Fresh mint, chopped
- 4 pieces Whole wheat pita bread
Instructions
In a small bowl, mix together the cumin, paprika, coriander, cinnamon, salt, and black pepper to create the spice blend.
Rub the chicken breasts with olive oil, then season them evenly with the spice blend. Set aside to marinate for 10 minutes.
Heat a large skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-8 minutes on each side, or until fully cooked and golden brown. Remove from the skillet and allow to rest for 5 minutes before slicing into thin strips.
Meanwhile, prepare the yogurt sauce by combining Greek yogurt, minced garlic, lemon juice, parsley, and mint in a small bowl. Mix well and set aside.
In a large bowl, combine the diced cucumber, diced tomatoes, and sliced red onion. Toss gently to mix.
Warm the pita bread in a skillet or microwave until soft and pliable.
Slice each pita bread in half to form pockets. Spread a spoonful of the yogurt sauce inside each pita half.
Fill the pita pockets with the cooked chicken strips and the vegetable mixture. Add more yogurt sauce on top if desired.
Serve immediately and enjoy your Moroccan Chicken Pita Pockets with a side of additional yogurt sauce or a green salad.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 3769 mg | 164% | |
| Total Carbohydrate | 179.2 g | 65% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 27.4 g | ||
| Protein | 155.3 g | 311% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 3224 mg | 69% | |
*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.
