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Grilled Chicken Pitas with Sesame Drizzle

Photo: Justin Walker; Styling: Carla Gonzalez-Hart

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 4 (serving size: 2 pita halves)

Look for jars or cans of tahini on the international aisle of the supermarket. It adds nutty flavor and keeps the sandwich moist.

Ingredients

  • 2 tablespoons tahini (roasted sesame seed paste)
  • 2 tablespoons water
  • 4 teaspoons fresh lemon juice, divided
  • 1 tablespoon extra-virgin olive oil, divided
  • 3/8 teaspoon kosher salt, divided
  • 1 small garlic clove, minced
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 (3-ounce) whole-wheat pitas, cut in half
  • 2 cups shredded romaine lettuce
  • 2 ounces bottled roasted red bell peppers, drained and thinly sliced

Nutrition Information

  • calories 407
  • fat 11.9 g
  • satfat 1.9 g
  • monofat 4.9 g
  • polyfat 3.4 g
  • protein 28 g
  • carbohydrate 50 g
  • fiber 7 g
  • cholesterol 54 mg
  • iron 4 mg
  • sodium 776 mg
  • calcium 38 mg

How to Make It

  1. Combine tahini, 2 tablespoons water, 2 teaspoons juice, 1 1/2 teaspoons oil, 1/8 teaspoon salt, and garlic in a small bowl, stirring with a whisk.

  2. Sprinkle chicken with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Add pitas to pan; cook 1 minute on each side or until lightly toasted. Slice chicken thinly across the grain.

  3. Combine remaining 1 1/2 teaspoons oil and remaining 2 teaspoons juice in a medium bowl, stirring with a whisk. Add lettuce; toss to coat. Divide lettuce mixture, chicken, and bell peppers evenly among pita halves; drizzle each stuffed pita half with about 1 1/2 teaspoons tahini mixture.