Spiced Grilled Chicken and Veggie Pockets

Name: Spiced Grilled Chicken and Veggie Pockets
Yield: 4 servings
Ingredients: 1 cup plain yogurt; 1/2 teaspoon ground cinnamon; 1 tablespoon ground cumin (a palmful); 1 tablespoon ground coriander; 1/2 teaspoon crushed red pepper flakes; Juice of 1 lemon; 1/4 cup fresh cilantro leaves (a handful), finely chopped; 2 pounds chicken tenders; 1/2 English or seedless cucumber, finely chopped; 3 plum tomatoes, finely chopped; 1/2 cup crumbled feta cheese; 10 kalamata olives, pitted and coarsely chopped; 4 scallions, thinly sliced; 1 red or yellow bell pepper, cored, seeded, and finely chopped; 2 cups shredded carrots (available in pouches in the produce department); 1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped; 2 tablespoons fresh dill, chopped; 2 cups shredded red leaf lettuce; 1 heaping tablespoon Dijon mustard; 2 tablespoons red wine vinegar (eyeball it); 1/4 cup extra-virgin olive oil (EVOO) (eyeball it); 4 pita pockets; Salt and freshly ground black pepper

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

1 cup plain yogurt

1/2 teaspoon ground cinnamon

1 tablespoon ground cumin (a palmful)

1 tablespoon ground coriander

1/2 teaspoon crushed red pepper flakes

Juice of 1 lemon

1/4 cup fresh cilantro leaves (a handful), finely chopped

2 pounds chicken tenders

1/2 English or seedless cucumber, finely chopped

3 plum tomatoes, finely chopped

1/2 cup crumbled feta cheese

10 kalamata olives, pitted and coarsely chopped

4 scallions, thinly sliced

1 red or yellow bell pepper, cored, seeded, and finely chopped

2 cups shredded carrots (available in pouches in the produce department)

1/2 cup fresh flat-leaf parsley leaves (a couple of generous handfuls), chopped

2 tablespoons fresh dill, chopped

2 cups shredded red leaf lettuce

1 heaping tablespoon Dijon mustard

2 tablespoons red wine vinegar (eyeball it)

1/4 cup extra-virgin olive oil (EVOO) (eyeball it)

4 pita pockets

Salt and freshly ground black pepper

Preparation

Step 1
Preheat a grill pan or outdoor grill to high.
Step 2
In a shallow bowl, combine the yogurt, cinnamon, cumin, coriander, red pepper flakes, lemon juice, and cilantro. Add the chicken tenders and coat evenly in the yogurt marinade. Marinate for 10 minutes. Shake off any excess marinade, then grill the chicken for about 4 to 5 minutes on each side, until charred at the edges and firm and cooked through.
Step 3
While the chicken is working, in a large bowl combine the cucumbers, tomatoes, feta cheese, olives, scallions, bell peppers, carrots, parsley, dill, and shredded red leaf lettuce.
Step 4
For the dressing, in a small bowl, combine the mustard and red wine vinegar. In a slow, steady stream, whisk in the EVOO.
Step 5
When you remove the chicken from the grill, place the pitas on the grill to blister and warm through. Chop the grilled chicken into bite-size pieces and add to the veggies along with the dressing; season with salt and pepper, and toss to coat thoroughly. Cut the pitas in half; fill the pockets with the chicken and veggies.

Rachael Ray 365: No Repeats

TagsSandwich Yogurt Dairy Chicken Poultry Lemon Citrus Fruit Plum Tomato Tomato Vegetable Cucumber Bell Pepper Carrot Root Vegetable Lettuce Leafy Greens Main Lunch Nut Free 30 Minutes or Less Grilling Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes