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Easy prep

Greek Chicken Souvlaki Pita

with Roasted Broccoli, Pickled Red Onion & Feta

Cooking time

20 minutes

Servings

4

Calories

610 /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:

  • 640g Chicken fillets
  • 300g Broccoli florets
  • 100g Sliced red onions
  • 4 Cucumbers
  • 30ml White wine vinegar
  • 60g Feta
  • 120g Tzatziki
  • 4 Pita
  • 10g Chicken souvlaki spice blend (parsley, oregano, dill, onion, garlic, kosher salt)

Contains: Gluten, Milk, Sulphites, Wheat

You will need:

Large pan
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
23 g
Saturated Fat
6 g
Sodium
780 mg
Total Carbs
52 g
Sugars
8 g
Protein
51 g
Fibres
5 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 2 tbsp of water; season with S&P. Set aside to marinate while you complete the next steps.
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Cook the chicken
While the onions marinate, in a large 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.
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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. Halve the toasted pita; place two halves on each of your plates. Top with the tzatziki, chicken, cucumbers, remaining feta and as many 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.