Place chicken in a large resealable plastic bag. Combine olive oil, lemon juice, and harissa in small bowl. Pour over chicken; close bag. Turn bag to evenly coat chicken. Refrigerate at least 1 hour or overnight.
No travel required! Enjoy a taste of Egypt with this recipe, especially when you season the chicken with harissa.
Servings and Ingredients
|1 (1¾-lb.) pkg. boneless, skinless chicken thighs|
|¼ c. Gustare Vita olive oil|
|3 tbsp. Hy-Vee fresh lemon juice|
|2 tbsp. harissa spice powder|
|½ c. plain Greek yogurt|
|¼ c. lightly packed fresh dill, plus additional for garnish|
|1 tbsp. tahini paste|
|1 tbsp. fresh lime juice|
|3 clove(s) garlic, minced|
|10 fresh mint leaves, chopped|
|¼ tsp. kosher salt|
|6 white pita flatbreads|
|Desired Toppers: sliced red onion, shredded lettuce, halved cherry tomatoes, and/or slice cucumbers|
Things To Grab
- Large resealable plastic bag
- Small bowl
- Baking sheet
- Hy-Vee nonstick cooking spray
- Medium bowl
- Plastic wrap
- Sandwich papers or foil
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray; set aside. Combine yogurt, ¼ cup dill, tahini paste, lime juice, garlic, mint, and salt in a medium bowl. Cover and refrigerate until serving time.
Drain chicken; discard marinade. Place chicken on prepared baking sheet. Bake for 22 to 27 minutes or until chicken reaches 165 degrees. Place chicken in medium bowl; cover with plastic wrap. Let rest for 15 minutes.
To assemble, shred chicken using 2 forks. Divide meat among the flatbreads. Top with desired toppers. To serve, fold in sides and wrap bottom portion with sandwich papers or foil. Drizzle with yogurt mixture. Garnish with dill, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 125mg
- Sodium: 530mg
- Total Carbohydrates: 36g
- Protein: 34g