Roasted Chicken and Vegetable Pitas

November 2006
Roasted Chicken and Vegetable Pitas

by 5 people

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Makes: 6 servings

Prep: 20 mins

Cook: 35 mins

Ingredients
  • 2 skinless, boneless chicken breast halves (about 1 pound), cut into small pieces
  • 1 small onion, thinly sliced
  • 2 slender carrots, peeled and thinly sliced crosswise
  • 1 small fennel bulb, cored and thinly sliced crosswise
  • 20 grape tomatoes, halved
  • 6 white mushrooms, halved and thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper
  • 3 teaspoons dry mustard
  • 1 7 ounce container  Greek yogurt
  • 1 tablespoon milk
  • 1 Kirby cucumber, finely chopped
  • 12 mini pita bread pockets
Directions
  1. Preheat the oven to 425 degrees . Place the chicken, onion, carrots, fennel, tomatoes and mushrooms in a roasting pan. Drizzle with the olive oil, season with salt and pepper and sprinkle with 11/2 teaspoons dry mustard. Toss the vegetables to coat, then spread in a single layer. Roast, tossing occasionally, until the chicken is tender and the vegetables are cooked through and caramelized, about 30 minutes. Let cool slightly.
  2. In a medium bowl, combine the yogurt with the milk, cucumber, the remaining 11/2 teaspoons dried mustard and salt to taste. Cut off the top of each pita, open the pockets and spread some yogurt sauce in each. Fill the pockets with the roasted chicken and vegetables.
Tip PAIR WITH:
  • Jurtschitsch Sonnhof GruVe Gruner Veltliner 2005 (Austria)
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