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Spicy Chicken Tomato Pitas

Spicy Chicken Tomato Pitas
“This is a terrific recipe, nice and light. It cooks up quickly, too, which is always a big bonus.” A sizzling blend of Southwest tastes with a bright splash of lemon, this one’s a crowd pleaser! —Cori Cooper, Boise, Idaho
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • TOMATO RELISH:
  • 1/4 cup lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 4 medium tomatoes, seeded and chopped
  • 1 small onion, chopped
  • 1/4 cup minced fresh parsley
  • CHICKEN PITAS:
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1-1/2 teaspoons dried oregano
  • 1-1/2 teaspoons ground coriander
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 8 whole wheat pita pocket halves

Directions

  • In a bowl, whisk the first five ingredients. Add tomatoes, onion and
  • parsley; toss to coat. Refrigerate until serving.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub
  • on grill rack to coat lightly. Combine cumin, paprika, oregano,
  • coriander, pepper flakes and salt; rub onto both sides of chicken.
© Taste of Home 2013

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Spicy Chicken Tomato Pitas (continued)

Directions (continued)

  • Grill chicken, covered, over medium heat or broil 4 in. from heat
  • 4-7 minutes on each side or until a thermometer reads 165°.
  • Cut chicken into slices. Serve in pita halves with relish. Yield: 4
  • servings.
Nutrition Facts: 2 filled pita halves equals 383 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 558 mg sodium, 47 g carbohydrate, 9 g fiber, 32 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013