Ingredients
4
4 servings
- •4 pita bread rounds
- •1 tablespoon olive oil
- •4 skinless, boneless chicken breast halves - chopped
- •2 medium onion, chopped
- •1 clove garlic, minced
- •1 (10.75 ounce) can tomato puree
- •ground cumin to taste
- •salt to taste
- •ground black pepper to taste
- •0.5 cup butter, melted
- •1 cup Greek yogurt
- •0.25 cup chopped fresh parsley
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Arrange pita bread on a baking sheet.
- Bake pitas in the preheated oven until lightly toasted; cut into bite-sized pieces and keep warm.
- Heat oil in a skillet over medium heat. Stir in chicken, onion, and garlic; cook until chicken is cooked through and juices run clear, about 10 minutes. Mix in tomato purée; season with cumin, salt, and pepper. Continue to cook and stir for a few minutes.
- Arrange toasted pita pieces in a serving dish. Drizzle with melted butter and top with chicken mixture. Garnish with yogurt and parsley to serve.
Nutritional Facts
Per 4 servings
- Calories: 667
- Carbohydrate: 49g
- Fat: 36g
- Fiber: 4g
- Protein: 37g
- Sugar: 9g
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