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Spicy Chicken Tomato Pitas

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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.
  • 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.
Nutrition Facts
2 each: 383 calories, 9g fat (2g saturated fat), 63mg cholesterol, 558mg sodium, 47g carbohydrate (6g sugars, 9g fiber), 32g protein.

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