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Easy prep

Greek Chicken Souvlaki Pita

with Roasted Broccoli, Pickled Red Onion & Feta

Cooking time

20 minutes

Servings

2/4

Calories

890 /serving

Tonight’s your chance to make this mouthwatering classic Greek takeout item in the comfort of your own home. In only 20 minutes, you’ll have warm toasted pita drizzled with olive oil and ready to be stuffed with perfectly seasoned chicken tenders! They’re then topped with quick-pickled onions; a crumble of briny feta; fresh cucumber slices and a dollop of uber-tasty tzatziki. Serve this satisfying meal with a roasted broccoli salad.

We will send you:

  • 340g Chicken fillets
  • 150g Broccoli florets
  • 50g Sliced red onions
  • 2 Cucumbers
  • 15ml White wine vinegar
  • 30g Feta
  • 60g Tzatziki
  • 2 Pita
  • 5g Chicken souvlaki spice blend (dried parsley, dried oregano, dried dill, onion powder, garlic powder, kosher salt)

You will need:

Medium pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Strainer
Total Fat
48 g
Saturated Fat
11 g
Sodium
1560 mg
Total Carbs
76 g
Sugars
6 g
Protein
39 g
Fibres
7 g
Preparation
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Roast the broccoli
Preheat the oven to 450°F. On a lined sheet pan, toss the broccoli with a drizzle of oil; season with ½ the spice blend and S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
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Marinate the onions
While the broccoli cooks, in a bowl, combine the onions, vinegar and 1 tbsp of water (double for 4 portions); season with S&P to taste. Set aside to marinate while you compete the next steps.
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Cook the chicken
While the onions marinate, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with the remaining spice blend and S&P. Add the chicken to the pan and cook, partially covered, 2 to 3 minutes per side, until cooked through. Remove from the heat and let rest for 5 minutes before serving.
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Toast the pita
While the chicken cooks, place the pita directly on an oven rack and toast, 1 to 2 minutes, until warm, soft and pliable. Transfer to a plate and let cool. Drizzle with olive oil; season with S&P to taste.
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Assemble & serve
Thinly slice the cucumbers into rounds. In a bowl, combine the roasted broccoli, ½ the pickled onions (drain before adding), ½ the feta and a drizzle of olive oil; season with S&P to taste. Divide the toasted pitas between your plates. Top with the tzatziki, chicken, cucumber, remaining feta and as much of the remaining pickled onions as you’d like. Serve the roasted broccoli salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.