Chicken And Arugula Pita Pockets Recipes

GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA

Grilled Chicken Pita With Yogurt Sauce and Arugula image

You might need a few common ingredients from the grocery store - chicken breast, cucumbers, yogurt, herbs - to make this satisfying pita sandwich, but it's not at all difficult to put together. It's a year-round favorite. If you're in the mood to bake, try making your own pita bread.

Provided by David Tanis

Categories lunch, sandwiches, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 boneless, skinless chicken breasts (about 8 ounces each)
Salt and pepper
Extra-virgin olive oil
1 cup plain yogurt
1/4 cup chopped green and black olives
1/2 cup chopped cucumbers, from 2 small Persian cucumbers
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 garlic clove, grated or very finely minced
Pinch of dried oregano
1/2 teaspoon sumac (or a little grated lemon zest)
Pinch of red-pepper flakes
4 whole-wheat pita breads
A large handful of arugula, watercress or other salad greens

Steps:

Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.

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