Good 4 ME: Mediterranean Chicken Pita

BANGOR, Maine (WABI) - Hannaford Registered Dietitian Mary LaVanway has another delicious recipe to try.

Mediterranean Chicken Pita

Prep Time: 15 mins

Cook Time: 15 mins

Servings: 2

For the Veggie Topping:

• ½ cup chopped cucumber

• ½ cup sliced cherry tomatoes

• 1 tablespoon chopped Hannaford kalamata olives

• 1 teaspoon olive oil

• 1 pinch salt

For the Chicken:

• 2 teaspoons olive oil

• 12 ounces boneless skinless chicken thighs, chopped into bite-sized pieces

• ¼ teaspoon kosher salt

• ¼ teaspoon McCormick pepper

• McCormick Red pepper flakes, to taste

• ½ teaspoon McCormick Italian seasoning

• ⅛ teaspoon McCormick garlic powder

• ½ lemon, juiced

For Building the Pita:

• 2 pitas or 2 Cedar’s whole wheat wraps

• 4 tablespoons Cedar’s garlic hummus

• 4 tablespoons Cedar’s tzatziki, for topping

Instructions:

1. Chop cucumber, tomatoes, and olives. In a small bowl, toss with olive oil and a pinch of salt. Set aside.

2. Chop chicken into bite-sized pieces. Over medium heat, add olive oil and chicken. Sauté and add salt, pepper, red chili flakes, Italian seasoning, and garlic powder. In the last few minutes of cooking, add the juice of half a lemon. Sauté until chicken is cooked through and reaches an internal temperature of 165°

3. Microwave or toast pitas in the toaster oven 30-60 seconds on each side to warm. Spread 2 tablespoons of hummus on each pita. Top with chicken and then add the veggie mixture on top. Finally, drizzle with tzatziki sauce.

4. Serve warm.