Paprika and Coriander Chicken Stuffed Pitas
Paprika and Coriander Chicken Stuffed Pitas are fresh and delicious Mediterranean sandwiches. I begin this recipe by seasoning chicken breasts with paprika, coriander, and fresh garlic. Then, I let the oven roast the chicken, while I prepare the rest of the dish. First, I make some Pickled Beets. Next, I make a creamy Cucumber Yogurt Spread. And, to truly take this dish over the top, I stuff everything in my homemade pita bread. All together, these components create a really yummy sandwich.
The Equipment Needed
- A Food Scale- For perfect pita, be sure and weigh your flour.
- A Bread Machine- I make my pita dough in the bread machine.
- Food Processor- I like to make the Cucumber Yogurt Spread in my food processor, but you can just stir it up in the bowl.
- An Instant Read Thermometer- This is necessary for checking the internal temperature of your chicken.
- A Vegetable Spiralizer- I use my Vegetiti spiralizer to spiralize my beets.
The Ingredients I Used for my Paprika and Coriander Chicken Stuffed Pitas
- Chicken- I used boneless, skinless chicken breasts for this recipe. If you want to use bone in skin on breasts, just double the cooking time.
- Yeast- If you’re making the pita, be sure and use instant yeast.
- Beets- I used raw beets, but you can always cook them if your prefer.
- Yogurt- For best flavor, use full fat Greek yogurt. I like the Fage brand. Needless to say, use plain yogurt.
- Cucumber- Use either a seedless cucumber, or remove the seeds from the cucumber.
How I Made my Chicken Pitas
- First, I made the pita breads. By the way, you can either stuff everything in the pita, or just put everything on top of the pita and fold it to eat it.
- Next, I roasted the chicken.
- Then, while the chicken roasted, I made the Cucumber Yogurt Spread. It’s important to wring all the moisture out of the cucumber. I also spiralized the beets, and pickled them.
- Finally, I stuffed the pitas and served them.
If you love Mediterranean cuisine, you need to try these fantastic Paprika and Coriander Chicken Stuffed Pitas.
Paprika and Coriander Chicken Stuffed Pitas
Paprika and Coriander Chicken with a Cucumber Yogurt Spread and Pickled Beets in fresh pita bread.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tsp. each paprika and ground coriander
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. each unsalted butter and extra virgin olive oil
- 4 whole cloves of garlic
- 4 pita breads or flatbreads
For the Pickled Beets:
- 2 cups spiralized beets
- 2 tbsp. red wine vinegar
- 2 tbsp. honey
- pinch kosher salt
For the Cucumber Yogurt Spread:
- 1 tbsp. minced garlic cloves
- 1 cup peeled and seeded, grated cucumbers
- 1 cup whole milk Greek yogurt
- ½ tsp. kosher salt
- 2 tbsp. extra virgin olive oil
- 1 tsp. red wine vinegar
Instructions
- Begin by making the chicken: Preheat the oven to 450 degrees. Place the chicken on a foil lined baking sheet. Sprinkle all over with the spices, and then top with the garlic, butter, and olive oil. Bake for twenty minutes or until it reaches an internal temperature of 165 degrees. Remove from the oven and let it sit for ten minutes.
- While the chicken bakes, make the Pickled Beets and Cucumber Yogurt Spread. For the Pickled Beets, combine all the ingredients in a bowl.
- For the Cucumber Yogurt Spread: Place the cucumber in a clean dish towel , and squeeze out all the liquid. Place the cucumber in the bowl with all the other ingredients, and stir them together.
- Spread the Cucumber-Yogurt Spread in the pitas or on top of the flatbreads. Then, stuff the pitas with the chicken and the beets and serve. Or, pile everything on top of the pitas, and fold them in half to eat.
Tried this recipe?Let us know how it was!
Easy Bread Machine Pita Bread
Equipment
- Bread Machine
Ingredients
- ½ cup water
- 3 tbsp. plain full fat Greek yogurt
- 1 tbsp. honey
- 1 tbsp. unsalted butter
- 1 tsp. salt
- 2½ cups bread flour (300g)
- 1 tsp. instant yeast
Instructions
- Place all the ingredients in your bread machine, in the order recommended by your manufacturer. Process on the dough cycle.
- Heat the oven to 425 degrees. Cut the dough into four equal pieces and roll each piece into a ball. Using a rolling pin, roll each ball into a circle, about a quarter inch thick.
- Bake on two parchment lined baking sheets, for about five minutes, or until they puff up. Cut each pita in half and use a knife, if needed, to help along the separation.
Tried this recipe?Let us know how it was!