Description
These Moroccan Chicken Pitas with Garlicky Honey Feta Sauce and a rainbow of vegetables are the perfect healthy, flavourful weeknight chicken pitas. Moroccan-spiced baked chicken, garlic honey feta sauce, roasted sweet potatoes, cabbage slaw, and crunchy raw veggies make the ultimate homemade chicken pita sandwiches that are 10 times better than takeout!
Ingredients
Scale
Moroccan Chicken
- 600 grams organic boneless skinless chicken breasts, cut into bite-sized pieces (approx. 1-inch)
- 1 1/2 tablespoons extra virgin olive oil
- Zest of 1 organic lemon
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons honey or maple syrup
- 3 large garlic cloves, minced
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne or red pepper flakes
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1 lemon. thinly sliced (optional)
Roasted Sweet Potatoes
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 1/2 tablespoons extra virgin olive oil
- Pinch each sea salt and pepper
Garlicky Honey Feta Sauce
- 1 tablespoon extra virgin olive oil
- 3 medium garlic cloves, minced
- 6 ounces feta cheese, crumbled
- 1 tablespoon honey
- 1/4 cup organic whole milk yogurt (I used Greek)
Cabbage Mint Slaw
- 1/2 of a medium head of purple cabbage, shredded
- 2 green onions, sliced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 medium garlic clove, minced
- 1/4 teaspoon sea salt
- 1/2 cup mint leaves, finely chopped
For Serving
- 6 pitas
- Sliced cucumber and radishes
- Olives
- Spinach
Instructions
- Prepare the chicken: In a bowl, whisk together the oil, lemon zest and juice, red wine vinegar, honey or maple syrup, garlic, spices, salt, and pepper. Add the chicken and stir to coat. Marinate for 15 minutes at room temperature, or overnight in the refrigerator. Preheat the oven to 425 F and place the chicken on a baking sheet. Arrange the lemon slices amongst the chicken, if using. Bake for 15-20 minutes, until cooked through. Switch oven to broil and broil the chicken for 1 minute, until the chicken chars slightly around the edges.
- Meanwhile, prepare the roasted sweet potatoes: Place the cubed sweet potatoes on a large rimmed baking sheet lined with parchment paper. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat. Roast at 425 F for 30-40 minutes, until fork tender and browned around the edges.
- Make the garlicky feta honey sauce: Warm the oil in a small saucepan over medium heat. Add the garlic and cook, stirring occasionally, for 5-6 minutes, until browned. Remove from the heat and let cool. Once cool, add it to a food processor fitted with the ‘S’ blade, along with the feta, honey, garlic, and yogurt. Process until smooth. Transfer into a glass jar or container and refrigerate until ready to use.
- Make the cabbage mint slaw: Place the shredded cabbage and green onion in a bowl. Whisk together the oil, lemon juice, garlic, red wine vinegar, and salt in a small dish. Add it to the cabbage along with the mint and toss.
- Make the pita sandwiches: Slice pitas in half and carefully open the pockets. Stuff with spinach, chicken, sweet potato, slaw, cucumber, radishes, and olives. Drizzle with feta sauce. Eat!
Notes
The ingredient list looks long, but remember that the roasted sweet potato and cabbage slaw are not strictly essential! Feel free to skip them and just make the pita sandwiches with the Moroccan chicken, feta sauce, and sliced veggies. They’ll still be great!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Moroccan
Keywords: Moroccan chicken pitas with garlic feta sauce