Za’atar Spiced Chicken Pita Pizzas
This simple flatbread recipe calls for za’atar to season both the chicken and the yogurt spread. It’s a fresh and light meal, perfect for warmer days or dining al fresco. I highly suggest using a full fat, plain Greek yogurt variety, like Fage 5%, which is close in flavor to labneh, a Middle Eastern-style yogurt spread. And Heinen’s has you covered on the pita with their fluffy whole wheat pocket pita bread!
Carolyn Hodges of The Dinner Shift
Carolyn Hodges of The Dinner Shift
Recipe - Heinen's of Rocky River
Za’atar Spiced Chicken Pita Pizzas
Prep Time5 Minutes
Servings3
Cook Time10 Minutes
Ingredients
1 lb. Gerber’s CARE Certified boneless chicken tenders
Terranean za’atar seasoning
1 Tbsp. Heinen's avocado oil
4 Heinen’s wheat pocket pita breads
Heinen’s extra virgin olive oil
1 cup cherry tomatoes, quartered
2 mini cucumbers, chopped
¼ cup Heinen’s pitted kalamata olives
Juice from ½ lemon
Fage 5% plain Greek yogurt
Fresh parsley, chopped
Directions
- Season the chicken liberally on all sides with za’atar seasoning and salt to taste. Heat the oil in a large skillet or grill pan over medium heat. Once hot, add the chicken and cook for about 4 minutes on each side, or until the internal cooking temperature registers at 165° F. Transfer to a plate and allow to rest for 5 minutes before cutting into bite-size pieces.
- Wipe out the pan. Brush both sides of the pita bread with extra virgin olive oil. Toast in the skillet or grill pan until lightly golden brown on both sides.
- Toss together the cherry tomatoes, cucumbers and olives. Dress with lemon juice, 1 tsp. olive oil and salt and pepper to taste.
- Top each pita with 2–4 Tbsp. of yogurt, spreading to cover, leaving a 1-inch border. Season the yogurt with a pinch of salt and more za’atar seasoning, then top with the tomato and cucumber salad and chopped chicken.
- Garnish with parsley, cut into quarters and serve.
5 minutes
Prep Time
10 minutes
Cook Time
3
Servings
Shop Ingredients
Makes 3 servings
Gerber Boneless Chicken Tenders, 1 Pound
On Sale!
$5.49 avg/ea was $6.99 avg/ea$5.49/lb
Terranean Herbs & Spices Za'atar Authentic Lebanese Wild Thyme Blend, 2 Ounce
$8.39$4.20/oz
16.9oz Heinen's Avocado Squeeze Bottle, 16.9 Ounce
$12.99$0.77/oz
Heinen's Wheat Pocket Pita Bread, 11 Ounce
$3.19$0.29/oz
Heinen's Extra Virgin Olive Oil, 16.9 Ounce
$7.99$0.47/oz
Red Cherry on the Vine Tomatoes, 12 Ounce
$5.99$0.50/oz
Mini Cucumbers, 12 Ounce
$3.79$0.32/oz
Heinen's Pitted Kalamata Olives, 16 Ounce
$5.99$0.37/oz
Lemons, 1 Each
$0.79
FAGE Total 5% Milkfat Greek Strained Yogurt, 32 Ounce
$7.39$0.23/oz
Italian Parsley, 1 Each
$1.49
Directions
- Season the chicken liberally on all sides with za’atar seasoning and salt to taste. Heat the oil in a large skillet or grill pan over medium heat. Once hot, add the chicken and cook for about 4 minutes on each side, or until the internal cooking temperature registers at 165° F. Transfer to a plate and allow to rest for 5 minutes before cutting into bite-size pieces.
- Wipe out the pan. Brush both sides of the pita bread with extra virgin olive oil. Toast in the skillet or grill pan until lightly golden brown on both sides.
- Toss together the cherry tomatoes, cucumbers and olives. Dress with lemon juice, 1 tsp. olive oil and salt and pepper to taste.
- Top each pita with 2–4 Tbsp. of yogurt, spreading to cover, leaving a 1-inch border. Season the yogurt with a pinch of salt and more za’atar seasoning, then top with the tomato and cucumber salad and chopped chicken.
- Garnish with parsley, cut into quarters and serve.