Lemonchickenpitaburgerswithspicedyogurtsauce Recipes

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PAPRIKA-SPICED CHICKEN WITH LEMON YOGURT AND CRISPY POTATOES RECIPE BY TASTY



Paprika-Spiced Chicken With Lemon Yogurt And Crispy Potatoes Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, smoked sweet paprika, fine sea salt, freshly ground black pepper, olive oil, dijon mustard, garlic, lemon, fingerling potato, whole milk greek yogurt, fresh parsley

Provided by Chris Salicrup

Categories     Dinner

Yield 4 servings

Number Of Ingredients 11

6 oz boneless, skinless chicken breast, 4 pieces, pounded to 1/2 inch (1 cm) thickness
2 teaspoons smoked sweet paprika
fine sea salt, to taste
freshly ground black pepper, to taste
5 tablespoons olive oil, divided
2 teaspoons dijon mustard, divided
1 clove garlic, grated
1 lemon, zested, divided
1 lb fingerling potato, halved
¾ cup whole milk greek yogurt
2 tablespoons fresh parsley, chopped, extra to garnish, to taste

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
  • Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
  • On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
  • Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
  • In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
  • Serve the chicken with the yogurt and potato wedges.
  • Enjoy!

Nutrition Facts : Calories 373 calories, Carbohydrate 32 grams, Fat 18 grams, Fiber 3 grams, Protein 20 grams, Sugar 7 grams

GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA



Grilled Chicken Pita With Yogurt Sauce and Arugula image

You might need a few common ingredients from the grocery store - chicken breast, cucumbers, yogurt, herbs - to make this satisfying pita sandwich, but it's not at all difficult to put together. It's a year-round favorite. If you're in the mood to bake, try making your own pita bread.

Provided by David Tanis

Categories     lunch, sandwiches, main course

Time 25m

Yield 4 servings

Number Of Ingredients 14

2 boneless, skinless chicken breasts (about 8 ounces each)
Salt and pepper
Extra-virgin olive oil
1 cup plain yogurt
1/4 cup chopped green and black olives
1/2 cup chopped cucumbers, from 2 small Persian cucumbers
1 tablespoon chopped mint
1 tablespoon chopped parsley
1 garlic clove, grated or very finely minced
Pinch of dried oregano
1/2 teaspoon sumac (or a little grated lemon zest)
Pinch of red-pepper flakes
4 whole-wheat pita breads
A large handful of arugula, watercress or other salad greens

Steps:

  • Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
  • Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
  • Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
  • Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.

PITA BURGERS WITH CUCUMBER-YOGURT SAUCE



Pita Burgers with Cucumber-Yogurt Sauce image

Make and share this Pita Burgers with Cucumber-Yogurt Sauce recipe from Food.com.

Provided by BrendaM

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1 teaspoon dried basil leaves
1 teaspoon lemon pepper
1 teaspoon onion powder
1/2 cup plain low-fat yogurt
1/3 cup chopped cucumber
1/4 teaspoon salt
2 pita pocket bread, halved and warmed
1 medium tomatoes, cut into 8 thin slices

Steps:

  • Combine dried basil leaves, lemon pepper and onion powder in a small bowl.
  • In another small bowl, combine yogurt, cucumber, salt and 1 tsp of herb mixture
  • Reserve.
  • Shape ground beef into four 1/2-inch thick patties.
  • Sprinkle remaining herb mixture over both sides of patties.
  • Heat large nonstick skillet over medium heat for 5 minutes.
  • Place patties in hot skillet and cook 6-8 minutes, turning once.
  • Patties should be cooked to an internal temperature of 160°F.
  • To serve, place a burger in each pita half.
  • Add two tomato slices and yogurt sauce as desired.

Nutrition Facts : Calories 310.7, Fat 12.3, SaturatedFat 5, Cholesterol 75.5, Sodium 404.5, Carbohydrate 21, Fiber 1.2, Sugar 3.7, Protein 27.4

LEMON CHICKEN PITA BURGERS WITH SPICED YOGURT SAUCE



Lemon Chicken Pita Burgers With Spiced Yogurt Sauce image

Make and share this Lemon Chicken Pita Burgers With Spiced Yogurt Sauce recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 18m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup chopped green onion
1/3 cup Italian seasoned breadcrumbs
1 tablespoon all purpose Greek seasoning, blend
1/2 teaspoon fresh coarse ground black pepper
2 large egg whites, lightly beaten
1 lb ground chicken
2 teaspoons grated lemon rind, divided
1 tablespoon olive oil
1/2 cup plain low-fat yogurt
1 1/2 teaspoons chopped fresh oregano
4 (6 inch) pita bread, cut in half
2 cups shredded lettuce
1/2 cup diced tomatoes

Steps:

  • Combine first 6 ingredients; add 1 teaspoon rind, stirring well.
  • Divide mixture into 8 equal portions, shaping each into 1/4-inch-thick oval patties.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add patties; cook 2 minutes on each side or until browned.
  • Cover, reduce heat to medium, and cook 4 minutes.
  • Combine remaining 1 teaspoon rind, yogurt, and oregano, stirring well.
  • Fill each pita half with 1 patty, 1 tablespoon yogurt mixture, 1/4 cup lettuce, and 1 tablespoon tomato.

Nutrition Facts : Calories 362.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 81.4, Sodium 545.7, Carbohydrate 36.1, Fiber 3, Sugar 4.5, Protein 33.8

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