Mediterranean Chicken Pita

With Turmeric Rice and Cool Garlic Yogurt Sauce

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This meal pairs a tender chicken seasoned with Greek oregano with fluffy Turmeric rice and a cool, creamy garlic yogurt sauce. Turmeric has a warm, peppery flavor and a mild fragrance slightly suggestive of orange and ginger. This style of rice fits perfectly with this scrumptious pita and evokes the casual, satisfying meals often enjoyed on Mediterranean beachside vacations.

In Your Box (serves 2)

  • 1 Lemon
  • 2 Green Onions
  • 2 Garlic Cloves
  • Info
    2 Pita Bread
  • 2 Oregano Sprigs
  • ½ cup Jasmine Rice
  • ½ tsp. Turmeric
  • 2 Boneless Skinless Chicken Breasts
  • 1 Red Fresno Chile
  • 1 Roma Tomato
  • Info
    3 oz. Plain Greek Yogurt

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    679
  • Carbohydrates
    95g
  • Fat
    7g
  • Protein
    53g
  • Sodium
    952mg

Recipe Steps

  • 1

    Prep the Vegetables

    Rinse and dice the tomato in to a small dice. Rinse and thinly slice the green onions and Red Fresno Chili on a bias. Rinse and cut the lemon in half, and zest the rind to make about 1 Tsp. of lemon zest. Roughly chop the garlic.

  • 2

    Make the Yogurt Sauce

    Place the yogurt, garlic, juice and zest of the lemon, and 1 Tbsp. green onion in a mixing bowl. Mix together to incorporate. Season with salt and pepper to taste. Refrigerate until plating.

  • 3

    Prepare the Rice

    Combine the rice and 1 cup water in a medium-sized pot and bring to a boil. Cover and reduce heat to low simmer. Cook for 10-12 minutes. When cooked, add the turmeric, 1 Tsp. olive oil, and salt and pepper to taste. Remove from heat and keep covered until plating. Fluff rice with a fork before plating.

  • 4

    Cook the Chicken

    Slice the chicken into ½-inch pieces. Season the chicken with oregano and pinch of salt and pepper. Heat a medium-sized sauté pan and 2 Tsp. olive oil over medium-high heat. When hot, add the chicken. Cook the chicken for 6-8 minutes, or until the chicken is beginning to brown and is white throughout. Remove chicken from the pan, cover, and reserve.

  • 5

    Plate the Dish

    Slice the pita breads in half and toast or warm in the oven, if desired. Sauce the inside of the pitas with yogurt sauce. Fill the pita with chicken, tomato, green onion, and Fresno Chili. Place the pita on a plate. Compose a pile of turmeric rice next to the plated pita and add an additional dollop of yogurt sauce, if desired.

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