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Charred Vegetable & Chicken Pitas with Garlic Mayo
“We love this healthy veggie and chicken recipe all bundled up in pita, but you can also serve it over brown rice, drizzled with the mayo sauce too.”
¼ cup reduced-fat plain Greek yogurt plus 1 tablespoon, divided
¼ cup lemon juice plus 1 tablespoon, divided
4 cloves garlic, grated, divided
2 teaspoons dried oregano
¾ teaspoon salt, divided
1½ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
1 large egg
⅔ cup canola oil
¼ teaspoon ground pepper
1 large green bell pepper, cut into 1½-inch pieces
1 large red onion, cut into 1½-inch pieces
5 (6 inch) whole-wheat pitas, warmed
5 small lettuce leaves
1 large tomato, halved and sliced
1Whisk ¼ cup each yogurt and lemon juice, 3 garlic cloves, oregano and ¼ teaspoon salt in a large nonreactive bowl. Add chicken and stir to coat. Marinate for 15 to 30 minutes.
2Combine egg with the remaining 1 tablespoon lemon juice and 1 garlic clove in a blender and puree. With the motor running, drizzle in oil. Transfer to a bowl. Stir in the remaining 1 tablespoon yogurt and ½ teaspoon salt and season with pepper. Set aside.
3Place an oven rack in the top position and preheat broiler to High. Line a large rimmed baking sheet with foil.
4Stir bell pepper and onion into the chicken and marinade. Spread evenly on the prepared baking sheet. Broil, stirring once halfway, until the chicken is just cooked through and the vegetables are lightly charred, 14 to 16 minutes.
5Spread 1 tablespoon of the garlic mayo on each pita (reserve the remaining mayo for another use). Top with the chicken and vegetables, lettuce and tomato.
To make ahead: Refrigerate garlic mayo (Step 2) for up to 5 days.