8oz plain greek yogurt
1/2 cup mayo
2T blue cheese, crumbled
1/2 tsp garlic salt
2 T paprika
2 T ground coriander seed
1/2 tsp fennel seed
1 T celery salt
1 T ground oregano
1-2 T kosher salt
1 tsp black pepper
Chicken and Pitas
4 chicken breasts
4-6 whole pitas
1 avocado, diced
1 beef steak tomato, diced
1 fresh jalapeno, seeded and diced
3-4 roasted red peppers (from the jar), diced
1. In a small bowl mix together your greek yogurt, mayo, and blue cheese.
2. Place the mixture into the refrigerator to chill while you prep the rest of the meal
1. Get down you trusty coffee grinder, aka my spice grinder.
***TIP: buy 2 grinders for your home. Use one strictly for coffee and one for spices. If you mix and match then your coffee will start having a very odd taste and all your spice mixtures will start to have an undertone of coffee flavoring. Just get two, it makes life much easier and they are about $15-$20 at bed bath and beyond.
2. Place your garlic salt, paprika, ground coriander seed, fennel seed, celery salt, ground oregano, salt, and pepper in the grinder. Pulse the mixture until it all has a grounded consistency
3. Remove from your grinder into a storage safe bowl, because you won’t use all of it for this recipe
4. This spice mixture will be used on the chicken, so make sure when you are seasoning the chicken you aren’t contaminating the spice bowl with raw chicken
Chicken and Pitas
1. Start by firing up your grill. Your grill will be at temperature by the time you are done preparing your food
2. Pull your chicken out of the refrigerator. Season both sides of your chicken breasts with the spice mixture we created above.
3. Set the chicken aside and wash your hands
4. Now its time to dice your tomato, avocado, jalapeno, and roasted red pepper. Place each topping into its own bowl so if you don’t like or want that topping for your pita you don’t have to add it.
5. Now your grill should be at temp. Take your chicken out and place it on the grill. Cook your chicken until it reaches an internal temp of 165 degrees.
***TIP: always cook to temp vs time. Everyone’s grill and oven cook at different temps, so it makes it for safer cooking if you go by temp vs time when cooking meat
6. Take the plate and tongs used with the raw chicken into your house immediately and wash it. I actually will use a new plate and set of tongs to remove my cooked chicken (If you can’t tell I am a little crazy when it comes to cooking raw chicken, no cross contamination in this house!)
7. I also like to throw my pitas on the grill right before I remove the chicken, it adds great grill marks and heats the pitas a little too.
8. Now it is time to remove your pitas and chicken. Bring the chicken in and cut into small chunks and half your pitas to make them into little pockets
9. Fill your pita pockets with chicken, tomatoes, avocado, jalapenos, roasted red peppers, and drizzle your sauce over the top
10. I normally fill two pita pockets (1 full pita) for one serving
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