Moroccan Chicken Pitas
Ingrédients
pita bread1 package
chicken breasts1 pound
paprika1 teaspoon
coriander1 teaspoon
cinnamon0.25 teaspoon
cumin1 teaspoon
cayenne pepper4 servings
garlic2 teaspoons
ginger1 teaspoon
salt1 teaspoon
olive oil3 tablespoons
bunchs parsley2
quinoa1 cup
petite tomatoes2 cans
onion1 small
juice of lemon2
mahjool dates4 small- olive oil0.25 cup
sea salt4 servings
greek yogurt1 cup
cucumber0.5 small
mint1 tablespoon- juice of lemon0.5
combine everything in a bowl and chill1 small glass
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Instructions
Combine all ingredients, from paprika down, in a small dish and stir thoroughly to combine.
Using a meat mallet, pound the chicken breasts pretty thin about 1/2 inch thick.
Generously rub the spice mixture on all sides of chicken breasts, cover and let it sit in the refrigerator for about an hour.
Combine all tabbouleh ingredients and adjust salt and oil to your preference.
Cover and chill while the chicken is marinating but first you should do like I did and dip a handful of pita chips in it.
When the chicken has marinated, prepare grill to medium heat.
Grill the chicken until done at least 165.
I like mine very done, even with some crispy edges.
Half the pita bread, and split open.
Fill the halves with chicken, tabbouleh and finally the yogurt sauce.
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