Happy Wednesday, Fam! We’re so glad you’re here tonight to enjoy this tantalizingly spiced chicken. What makes this chicken so tempting? Well, the marinade of course: A dazzling blend of cumin, coriander, caraway, paprika, garlic, lemon zest, and pomegranate glaze (swoon). But also the way these flavors absolutely POP when matched with bites of roasted beet hummus and pomegranate labneh. Thank you, pita, for being the perfect bread pocket to hold all this tastiness in. We hope you love each and every single bite, peeps!
What’s in your bag:
- Middle Eastern-spiced chicken with peppers & onions
- Roasted beet hummus
- Sumac & pomegranate labneh
- Orzo with Persian cukes, fava beans & feta
- Pita bread
What you’ll need from home:
- Aluminum foil-lined sheet tray
Total prep time: 10-12 minutes
The Chicken & Pita
- Preheat your oven to 375F.
- Drizzle a little bit of olive oil onto one side of your foil-lined sheet tray and place the chicken on top.
- Heat for around 5-7 minutes and then carefully remove from the oven.
- Put your pita on the other side, and then toss the tray back in the oven for 5 more minutes!
The Roasted Beet Hummus & Labneh
- Best served cold!
The Orzo
- Best served cold!
What are you feelin’? Pita sandwich style? Rip and dip style? You pick! Our favorite is to fill the pita to the brim with chicken, a whole lotta hummus, a whole lotta labneh, and when we’re feeling a little crazy we even add orzo too. You do you. Enjoy 🙂
That’s it! #Dinnersolved, dinner served.
Show us how you WECO!
