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Chicken and Chickpea Mini Pitas

Craving a flavorful yet nutritious meal that's a breeze to whip up? Packed with protein-filled chicken and fiber-filled chickpeas, these mini pitas are a delicious way to to fuel your day. They're also easily customizable by using different veggies or dressing for everyone in your family. Give them a try!
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Total Time 28 minutes
Servings: 2 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 1/2 tsp Extra Virgin Olive Oil
  • 2 tsp Lemon Juice (divided)
  • 1 1/2 tsp Shawarma Spice Blend
  • Sea Salt (to taste)
  • Black Pepper (to taste)
  • 8 oz Chicken Breast (cut into bite-size pieces)
  • 1 cup Chickpeas (cooked)
  • 1/3 cup Plain Greek Yogurt
  • 1 tbsp Fresh Dill
  • 4 oz Mini Whole Wheat Pita
  • 1/2 cup Cherry Tomatoes (halved)

Method
 

  1. Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the oil, half of the lemon juice, shawarma spice, salt, and pepper. Add the chicken and chickpeas and toss to combine.
  3. Transfer the chicken mixture to the prepared baking sheet. Cook in the oven for 20 to 22 minutes or until cooked through.
  4. Meanwhile, in a small bowl, whisk together the yogurt, the remaining lemon juice, dill, salt, and pepper.
  5. Stuff the chicken and chickpea mixture into mini pitas. Top with cherry tomatoes and drizzle with yogurt dressing. Enjoy!

Notes

  • Leftovers

    Refrigerate the chicken mixture and yogurt dressing in separate containers for up to three days. Assemble before serving.

  • Serving Size

    One serving is equal to two stuffed pitas.

  • More Flavor

    Add bell pepper and onion to the chicken mixture.

  • Additional Toppings

    Top with cucumber and cilantro.

  • Gluten-Free

    Use gluten-free pitas instead.

  • Mini Whole Wheat Pita

    One mini whole wheat pita is 30 grams or one ounce.