I’m not sure if this is a Mediterranean dish with a southwestern flair or the other way around. All I know is that it’s ideal for a summer dinner. The tomato relish is yummy as an appetizer with tortilla chips, so you may want to double it. —Cori Cooper, Boise, Idaho
Spicy Chicken Tomato Pitas Recipe photo by Taste of Home
4 boneless skinless chicken breast halves (4 ounces each)
8 whole wheat pita pocket halves
In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving.
Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub seasonings onto both sides of chicken. On a lightly oiled grill, cook 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.