Grilled or Roasted Broccoli and Sliced Chicken Pitas with Tahini Sauce

By á-23318

Ingredients

• For the Chicken and Marinade:
• A splash of hot pepper juice from a jar of pickled banana pepper rings
• 1/4 cup olive oil
• 1 large cloves garlic, chopped
• Zest of 1 lemon
• 1 teaspoon chili flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon granulated onion
• 2 tablespoons chopped thyme
• 1 tablespoon sesame seeds
• Salt and pepper
• 4 pieces boneless, skinless chicken breasts, pounded thin
• For the Broccoli:
• 1 head broccoli, cut into long, thin spears
• Olive oil, for drizzling
• Salt and pepper
• 1/3 cup tahini
• Splash of water, to thin
• Juice of 1 lemon, divided
• 1/2 teaspoon ground cumin
• 1 clove garlic, pasted
• Salt, to taste
• Grilled pocket-less pitas or other flat breads
• Chopped tomatoes and onions
• Banana pepper rings

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

Combine the pickled pepper juice with olive oil, garlic, lemon zest, chili flakes, cumin, coriander, onion, thyme, sesame seeds, salt and pepper. Turn chicken in marinade and let stand 15-20 minutes while you preheat grill, griddle pan or outdoor grill to medium-high heat.
Dress broccoli with olive oil, salt and pepper and roast in a 450°F oven or grill on outdoor grill until stalks are tender-crisp and florets are crispy at edges.
Grill chicken about 8 minutes or until cooked through, thinly slice and douse with lemon juice.
In a small bowl, combine the tahini with water, lemon juice, garlic, cumin and salt, and adjust seasoning to taste.
Char the breads in a hot skillet or on a clean grill or griddle. Fill pitas with broccoli, sliced chicken, tahini, tomatoes, onions and hot peppers.
RECIPES