We serve these lemon-oregano chicken pitas with lots of fixings tucked in, but you could ditch the pita and serve it all over cooked bulgur, cauliflower rice or a bed of greens. From EatingWell.
Ingredients
· Zest & juice of 1 lemon
· 1 tablespoon ground cumin
· 1 tablespoon dried oregano
· 3 tablespoons grated garlic, divided
· ½ teaspoon ground allspice
· ½ teaspoon kosher salt, divided
· ½ teaspoon ground pepper, divided
· 3 pounds boneless, skinless chicken thighs, trimmed
· 6 tablespoons tahini
· ¼ cup water
· 2 tablespoons harissa paste
· 8 whole-wheat pitas, warmed if desired
· Shredded romaine, diced tomatoes & slivered red onion for serving
Directions
Step 1
Combine lemon zest and juice, cumin, oregano, 2 teaspoons garlic, allspice and 1/4 teaspoon each salt and pepper in a 6-quart or larger slow cooker. Add chicken and toss to coat. Cook on Low for 4 hours.
Step 2
Meanwhile, whisk tahini, water, harissa, the remaining 1 teaspoon garlic and 1/8 teaspoon each salt and pepper in a small bowl. Refrigerate until ready to serve.
Step 3
Transfer the chicken to a clean cutting board and let rest for 5 minutes. Shred the chicken and toss in a bowl with 1/4 cup of the juices from the slow cooker and the remaining 1/8 teaspoon each salt and pepper. Serve the chicken in pitas with the sauce and lettuce, tomato and onion, if desired.
Nutrition Facts
530 calories; 19.8g total fat; 4.4g saturated fat; 113mg cholesterol; 670mg sodium. 432mg potassium; 48.6g carbohydrates; 6g fiber; 3g sugar; 41.5g protein