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Mediterranean chicken pitas with hummus and tomato-cucumber salad

Mediterranean chicken pitas with hummus and tomato-cucumber salad

Paleo-Friendly, Dairy-Free

4 Servings, 580 Calories/Serving

25 – 35 Minutes

Mediterranean flavors shine in these main-course sandwiches, packed with cumin-scented chicken and our custom-made hummus.

Ingredients

  • 1¼ pounds boneless skinless chicken thigh pieces
  • 1 tablespoon ground cumin
  • 10 ounces cherry tomatoes
  • 1 cucumber
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 lemon
  • 10 ounces summer squash
  • 3 or 4 sprigs fresh mint
  • 4 whole wheat pita breads*
  • Sun Basket hummus* (chickpeas - olive oil - lemon juice - tahini - cumin - coriander - fresh garlic - salt)
  • *Not paleo; omit for a paleo-strict version.

Chef's Tip

If you prefer a looser hummus for drizzling instead of spreading, stir in a little water or olive oil, 1 teaspoon at a time.

Nutrition per serving

Instructions

1

Prep and cook the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper and the cumin.
In a large grill pan or frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the tomato-cucumber salad.

2

Make the tomato-cucumber salad

  • Cut the cherry tomatoes in half.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber in half lengthwise and, using a spoon, scoop out the seeds. Cut lengthwise into ½-inch-thick strips, then crosswise into ½-inch pieces.
  • Strip the parsley leaves from the stems
  • Coarsely chop the parsley leaves.
  • Juice the lemon.
In a medium bowl, stir together the tomatoes, cucumber, parsley, lemon juice, and 1 tablespoon oil. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

3

Prep and cook the squash

  • Trim the ends from the squash; cut the squash in half crosswise, then lengthwise into ½-inch-thick strips.
In the same pan used for the chicken, if dry, add 1 teaspoon oil and warm over medium-high heat until hot but not smoking. Working in batches if needed, add the squash, season with salt and pepper, and cook, turning once, until lightly browned and starting to soften, 3 to 4 minutes.
While the squash cooks, prepare the mint and pita breads.

4

Prep the mint and warm the pita breads

  • Strip the mint leaves from the stems.
On the stovetop directly over a flame, or in a dry medium frying or grill pan over medium heat, warm the pita breads until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster. Cut in half.

5

Serve

Set out the pitas breads, chicken, mint, and hummus and invite everyone to assemble their own pitas. Serve the squash and the tomato-cucumber salad on the side.

Kids can!
  • Strip the parsley leaves from the stems.
  • Juice the lemon.
  • Stir together the tomato-cucumber salad.
  • Strip the mint leaves from the stems.
  • Set out the pita ingredients.

Protein: 37g (74% DV), Fiber: 10g (40% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 130mg (43% DV), Sodium: 720mg (30% DV), Carbohydrates: 45g (15% DV), Total Sugars: 7g, Added Sugars (Pita breads contain trace amounts of sugar): 0g (0% DV). Not a significant source of trans fat.
Contains: wheat, soy, eggs (in pita)

Paleo-strict nutrition per serving: Calories: 330, Protein: 27g (54% DV), Fiber: 3g (12% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 130mg (43% DV), Sodium: 240mg (10% DV), Carbohydrates: 9g (3% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.