Chicken Pitas with Jalapeño Whipped Feta and Tzatziki

🧂 Ingredients

• 1½ lbs boneless skinless chicken breasts
• ¼ cup (60 mL) extra virgin olive oil
• zest and juice of 2 lemons
• 2 garlic cloves

  minced
• 2 tablespoons fresh dill
• 1 tablespoon (15 mL) red wine vinegar
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup plain whole-fat Greek yogurt
• 1 seedless cucumber

  diced (roughly ½ to ¾ cup)
• 1 garlic clove

  minced
• juice of ½ lemon
• 1 tablespoon (15 mL) extra virgin olive oil
• 1 tablespoon chopped fresh dill
• ½ teaspoon honey
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 jalapeño peppers
• 8 ounces feta cheese

  crumbled
• 2 tablespoons whipped cream cheese

  optional
• 1 head roasted garlic

  see directions
• zest and juice of ½ lemon
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 whole wheat pita breads
• 2 cups chopped butter lettuce
• 1 tomato

  chopped
• ½ seedless cucumber

  thinly sliced
• ½ red onion

  sliced
• ½ cup hummus

  optional

Instructions

• 1 Roast Garlic: Preheat the oven to 350°F (176°C). Slice the top of a head of
  garlic off so that the cloves are exposed and gently rub your fingers back and
  forth over the sides to remove as much of the paper as you can. Drizzle the
  cloves with olive oil, and wrap the head tightly in aluminum foil. Roast the
  garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic
  to cool completely before squeezing out the cloves. Set aside.
• 2 Marinate the Chicken: For the chicken, add the chicken to a large baking dish or
  resealable plastic bag. Whisk together 3 tablespoons (45 mL) of the olive oil,
  the lemon zest, and juice, garlic, dill, vinegar, honey, salt and pepper. Pour
  it over the chicken and toss it to coat. Place the dish or bag in the
  refrigerator and marinate for at least 2 hours or overnight.
• 3 Prep Tzatziki: While the chicken is marinating, prep the tzatziki. Combine all
  of the ingredients together in a large bowl and mix them together until
  combined. Store the dip in the fridge until ready to use.
• 4 Prepare the Whipped Feta: For the whipped feta, preheat the broiler in your oven
  to high and move an oven rack directly below it. Place the jalapeño peppers on a
  baking sheet. Once the broiler is hot, set the baking sheet underneath to roast
  the peppers. As soon as the skin begins to char and bubble, pull the baking
  sheet out and rotate the peppers to roast all sides. This should take about 5
  minutes. Immediately remove the peppers and place them in a resealable plastic
  bag (note: or bowl covered with plastic wrap) for 20 minutes. The bag will steam
  up.
• 5 After 20 minutes, remove the peppers from the bag and gently push and peel the
  charred skin on the peppers to remove it. Slice the tops of the peppers off and
  cut them in half. Remove the seeds and cut the peppers into pieces.
• 6 Add the feta cheese and cream cheese, if using, to a food processor. Puree until
  the cheese are completed blended and smooth, then add the chopped jalapeño
  peppers, the roasted garlic cloves, the lemon zest and juice, and the salt and
  pepper. Blend again until all of the ingredients are combined. If you are
  serving the dish within the next 2 hours, the feta can sit at room temperature.
  Otherwise, store it in a sealed container in the fridge and set it out an hour
  before serving.
• 7 Prepare Pitas: For the pitas, remove the chicken from the marinade and discard
  the juices. You can cook the chicken any way you like–I find the quickest method
  to be heating a large skillet over medium heat and adding the remaining 1
  tablespoon of olive oil. Put the chicken in the skillet and cook it until golden
  and brown on both sides, 10 minutes per side. Remove the chicken from the
  skillet and let it rest for 1 to 2 minutes. Cut it into pieces or shred it.
• 8 Assemble the pitas by heating the pitas in the oven or microwave for a minute or
  two. Spread the feta dip on the pitas, then top with chicken, lettuce, tomatoes,
  cucumbers, red onion, hummus, and tzatziki.

Nutrition Info