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SERVES: 4-6 PITAS | ACTIVE TIME: 40 MIN
INGREDIENTS
- 1 lb organic boneless, skinless chicken thighs
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 red onion, diced
- 1 can artichoke hearts, chopped
- 1/2 cup olives, pitted and halved
- 1 Tbsp olive oil
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp red pepper flakes
- salt and pepper to taste
- 4-6 whole wheat pitas
- ~1/2 cup hummus
- fresh cilantro and parsley for garnish
PREPARATION
- Toss tomatoes, red bell pepper, onion, artichoke hearts, and olives in olive oil, salt and pepper. Spread on baking dish.
- Place chicken thighs on top of veggies and sprinkle with oregano, basil, red pepper flakes, salt and pepper.
- Bake at 425 degrees F for ~25 min. Check to make sure chicken is cooked through.
- Slice up chicken and toss together with roasted veggies.
- Warm pitas, add a big scoop of hummus, fill with chicken and veggies and sprinkle with fresh cilantro and parsley.
