Mediterranean Chicken Pita Pockets with Tzatziki and Spiced Sweet Potatoes

These Mediterranean chicken pita pockets are a fresh and satisfying meal that brings together tender chicken strips, a creamy homemade tzatziki and roasted sweet potatoes seasoned with a Turkish spice blend. Stuffed into warm whole wheat pitas and served with a bright cucumber salad, this dish is perfect for a quick weeknight dinner.

The combination of flavors and textures-from the juicy chicken to the cool tzatziki and the slightly sweet, spiced potatoes-makes every bite delicious. Plus, it comes together in just 35 minutes, so you can enjoy a taste of the Mediterranean any night of the week.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon DillView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry all produce. Halve sweet potatoes lengthwise, then cut crosswise into ¼-inch-thick half-moons. Toss on a baking sheet with a drizzle of olive oil and a big pinch of salt and pepper. Roast on top rack, flipping halfway through, until tender, 20-25 minutes.
2. Meanwhile, mince or grate garlic. Halve, peel and thinly slice shallot. Trim and peel cucumber; grate on the largest holes of a box grater until you have 2 tablespoons (4 tablespoons for 4 servings). Halve remaining cucumber lengthwise; scoop out and discard seeds with a spoon, then thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill; discard stems.
3. In a medium bowl, toss together sliced cucumber, half the shallot, vinegar, a drizzle of olive oil, ½ teaspoon sugar (1 teaspoon for 4 servings), salt and pepper. In a small bowl, combine sour cream, grated cucumber, half the dill, up to half the garlic (start with a pinch, then taste and add more if desired), 1 teaspoon water (2 teaspoons for 4), a drizzle of olive oil, salt and pepper.
4. Pat chicken dry with paper towels. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and remaining shallot. Cook, stirring occasionally, until browned, 3-4 minutes. Add remaining garlic and season with Turkish spice blend, salt and pepper. Cook, stirring, until chicken is cooked through, 2-3 minutes. Turn off heat.
5. Meanwhile, halve pitas to create four pockets (eight pockets for 4 servings). Place on a second baking sheet. When sweet potatoes are almost done roasting, place pitas on middle rack. Toast until warmed through but not crispy, 2-3 minutes.
6. Fill each pita with chicken, a few sweet potato pieces, tzatziki and a small amount of cucumber salad. Divide stuffed pitas between plates. Serve remaining cucumber salad and sweet potatoes on the side. Garnish with remaining dill.

Recipe Tips

FAQ

Can I use Greek yogurt instead of sour cream for the tzatziki?

Yes, plain Greek yogurt works well as a substitute for sour cream. It will give a similar tangy flavor and creamy texture.

What can I use instead of Turkish spice blend?

You can make a quick substitute by combining equal parts cumin, coriander, paprika and a pinch of cinnamon or allspice.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and sweet potatoes in a skillet or oven and assemble fresh pitas just before eating.