One Pan Chicken Platter & Pita
summerGreekone-pot
Ingredients
produce
- cucumber
- 1lemon zest
- 3 clovesgarlic
- parsley
- 1/2lemon juice
- 1-2 clovesgarlic
- fresh cilantro
- tomatoes
protein
- 6chicken thighs
dairy
- 1 cupplain non-fat greek yogurt
- 3/4 cupgreek yogurt
- 1/2 cupgreek yogurt
grain
- 1 cupbread flour
pantry staple
- salt
- pepper
- cumin
- cayenne
- paprika
- red pepper flakes
- white pepper
- salt
- pepper
- 3 tspbaking powder
- garlic powder
- salt
- olive oil
- 1/2 cupmayo
- 1 tbspolive oil
- garlic powder
- onion powder
- onion powder
other
- Peruvian Seasoning
Instructions
- Marinate chicken thighs by mixing greek yogurt, lemon zest, garlic, olive oil, garlic powder, onion powder, Peruvian seasoning, cumin, cayenne, paprika, red pepper flakes, white pepper, salt, and pepper.
- Let chicken marinate for at least 30 minutes.
- Bake chicken at 425°F until internal temperature reaches 165°F or above.
- For pita: Mix bread flour, plain non-fat greek yogurt, baking powder, garlic powder, and salt in a bowl.
- Flour surface and knead the dough until smooth, adding more flour if necessary.
- Split dough into 4 equal balls and roll out.
- Cook pita on medium heat until golden brown, flipping when it starts to bubble. Add parsley on top if desired.
- For wrap sauce: Mix greek yogurt, mayo, lemon juice, olive oil, garlic, fresh cilantro, onion powder, salt, and pepper.
- Assemble wrap with added toppings of tomatoes and cucumber.