Past Recipes
Roasted Chicken Pitas

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

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Recipe Details


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

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 475°F. Rinse all produce. Thinly slice half of cucumber crosswise into rounds (enjoy remainder as a snack). Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Roughly chop dill leaves, discarding stems. Halve lime. Peel shallot, halve, and thinly slice half (save remainder for another recipe). Mince garlic. Line a baking sheet with foil for the next step.

  2. Season chicken

    Season chicken

    Pat chicken very dry with paper towel and cut into 1-inch pieces. On prepared baking sheet, toss chicken with garlic, half of silk chile powder, 1 tablespoon olive oil, ½ teaspoon salt, and black pepper as desired to thoroughly combine; arrange in a single layer.

  3. Roast chicken and warm pitas

    Roast chicken and warm pitas

    Roast chicken until cooked through and no longer pink, 10-12 minutes. Meanwhile, stack pitas and wrap in foil. Transfer to oven (with chicken) to warm through until ready to serve.

  4. Marinate bell pepper

    Marinate bell pepper

    While chicken roasts, in a medium bowl, whisk together juice of ½ lime, 2 teaspoons olive oil, ¼ teaspoon salt, and black pepper as desired. Add bell pepper and sliced shallot and toss to coat. Set aside to marinate until Step 6. Save remaining lime to brighten a glass of water.

  5. Make creamy harissa

    Make creamy harissa

    In a small bowl, stir together sour cream, harissa (it's spicy, so feel free to use less), 2 teaspoons olive oil, and ⅛ teaspoon salt to combine.

  6. Assemble and plate pitas

    Assemble and plate pitas

    To bowl with bell pepper, add cucumber and half of dill; toss salad to combine. Carefully open pouch with pitas to allow steam to escape, then transfer to serving plates. Using a slotted spoon, top pitas with roasted chicken, then salad. Drizzle over creamy harissa. Garnish with remaining dill and remaining silk chile powder. Dig in!

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