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Roasted Chicken Pitas

Roasted Chicken Pitas with Cucumber, Bell Pepper, and Creamy Harissa

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On the menu Aug 18 — Aug 24

We love the contrasting textures in a pita sandwich—creamy sauce, crisp veggies, fluffy bread, and tender meat. Here, we roast chicken with garlic and warming silk chile powder, then pile atop warm pita. A simple salad of Persian cucumber, bell pepper, shallot, dill, and lime adds color and crunch, while a slightly spicy sauce of sour cream, harissa, and olive oil is perfect for drizzling.

  • < 600 Calories
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 560
  • Protein 46g
  • Total Carb 45g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • English cucumber
    • 1
    • English cucumber
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • dill
    • 1/8 ounce
    • dill
  • lime
    • 1
    • lime
  • shallot
    • 1
    • shallot
  • garlic
    • 1 clove
    • garlic
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • silk chile powder
    • 1 packet
    • silk chile powder
  • pita breads
    • 2
    • pita breads
  • sour cream
    • 1 ounce
    • sour cream
  • harissa
    • 1 tablespoon
    • harissa

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet