Name: Lemon Herb Chicken Stuffed Pita with Spinach
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Ingredients: 500 g chicken breast, diced; 200 g fresh spinach, washed; 300 g cauliflower florets, chopped; 4 large whole wheat pita bread; 60 ml tahini; 4 tbsp olive oil; 2 tbsp lemon juice; 1 tsp garlic powder; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; (for garnish) Fresh parsley, chopped (optional); (for stuffing) Additional veggies like bell peppers or cucumbers (optional)

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Lemon Herb Chicken Stuffed Pita with Spinach

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Experience a delightful blend of flavors with our warm Lemon Herb Chicken Stuffed Pita! This dish features tender chicken, vibrant spinach, and nutritious cauliflower, all enveloped in a zesty lemon herb sauce. It’s perfect for a quick meal or casual dining. Feel free to customize your stuffed pita with your favorite herbs or even substitute different veggies to suit your taste.

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Prep Time 20

Cook Time 25

Total Time 50

Servings: 4

Course: From the Episodes

Cuisine: Health-focused, Mediterranean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g chicken breast, diced
200 g fresh spinach, washed
300 g cauliflower florets, chopped
4 large whole wheat pita bread
60 ml tahini
4 tbsp olive oil
2 tbsp lemon juice
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
(for garnish) Fresh parsley, chopped optional
(for stuffing) Additional veggies like bell peppers or cucumbers optional

Equipment

Baking tray
Chef's knife
Heatproof mixing bowl
Frying pan (for sautéing pumpkin)
Grater (for fresh lemon zest)

Method

Begin by preheating your oven to 200°C (400°F). In a mixing bowl, combine olive oil, lemon juice, garlic powder, oregano, salt, and black pepper to make the marinade.
Add the diced chicken to the marinade, toss well to coat, and let it sit for 10 minutes.
Heat a frying pan over medium heat. Add the marinated chicken and sauté for about 10 minutes, or until fully cooked and golden brown.
On a baking tray, spread the chopped cauliflower florets, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 15-20 minutes or until tender.
In the frying pan, add the fresh spinach to the cooked chicken and stir until wilted. Once the cauliflower is ready, mix it into the chicken and spinach.
Cut each pita in half and gently open them to create pockets. Fill each pita half with the chicken, spinach, and cauliflower mixture.
Drizzle tahini over the stuffed pitas and garnish with chopped parsley. Serve with a simple side salad. Enjoy warm!

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 35gFat: 18gSodium: 600mgPotassium: 800mgFiber: 7gSugar: 3gVitamin A: 480IUVitamin C: 25mgCalcium: 120mgIron: 3.5mg

Notes

Feel free to play around with the herbs in this dish; fresh thyme or rosemary can add a lovely fragrance.
If you’re looking for a vegetarian option, you can switch out the chicken for chickpeas! Leftover filling can be stored in the fridge for 2-3 days and is excellent as a salad topping.
Enjoy the versatility of this recipe!

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Lemon Herb Chicken Stuffed Pita with Spinach