Za’atar Feta & Chicken Pita Pockets
with Chicken Thighs, Olive Basil Salsa & Cucumber Slaw
- Milk
- Sesame
- Wheat
- Eggs
This isn’t your average pita pocket! You’l pair tender, lemony chicken thighs with a za’atar-infused feta spread, plus olive-basil salsa and cucumber slaw for fresh, briny flavors. Then, you’ll simply stuff all your fillings into warm, fluffy pitas for a handheld meal that’s ready in minutes.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
2 unit
Pitas
(Contains: Sesame, Wheat)
1 unit
Mini Cucumber
2 tablespoon
Mayonnaise
(Contains: Eggs)
10 ounce
Lemon-Herb Diced Chicken Thighs
1 unit
Tomato
2 unit
Scallions
4 ounce
Coleslaw Mix
1 unit
Green Olives
½ tablespoon
Za'atar Spice
(Contains: Sesame)
½ ounce
Basil Paste
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Dice tomato into ¼-inch pieces. Roughly chop olives. Trim and thinly slice scallions, separating whites from greens. Trim ends from cucumber. Using a peeler, shave cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
Meanwhile, in a small bowl, combine tomato, olives, scallion whites, half the basil paste (all for 4 servings), and a pinch of salt.
-
In a separate small bowl, combine sour cream, feta, mayonnaise, half the Za’atar Spice (all for 4), salt, and pepper.
-
In a medium bowl, combine cucumber, coleslaw mix, and a large drizzle of olive oil; season with salt and pepper.
-
Wrap pitas in damp paper towels; microwave until warm and pliable,
30-60 seconds. Halve pitas; gently pull apart to create pockets. -
Spread insides of pitas with za’atar feta spread, then fill with chicken, olive basil salsa, and cucumber slaw. Divide pitas between plates and serve with any remaining slaw on the side.
