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Dinner for 4

Chicken Meatball Pitas

Herbed chicken meatballs bake until fully cooked, then fill pitas with vegetables, feta, and jalapeño tzatziki.

$3.33per serving $$
35 minstart to table
4servings

AmericanHigh-proteinFamilyLunchesDinnersBack to school

Ingredients

  • 1 jalapeño
  • 1 lb lean ground chicken or turkey
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely diced red onion
  • 3 cloves garlic
  • 1 jalapeño
  • 3 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh mint
  • 1 tbsp chopped fresh dill
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 1 tsp kosher salt
  • freshly ground black pepper
  • 2 tbsp olive oil or avocado oil
  • 6 pieces pita bread
  • 4 mini persian cucumbers
  • 2 roma tomatoes
  • 1/2 red onion
  • crumbled feta cheese
  • extra fresh dill

Steps

  1. Heat the oven to 425 F and line a baking sheet with oil.
  2. Mix the ground chicken, egg, panko, red onion, garlic, one jalapeño, parsley, mint, dill, oregano, lemon zest, salt, and pepper.
  3. Shape the mixture into small meatballs and place them on the baking sheet.
  4. Bake for 15 to 18 minutes, until the centers reach 165 F.
  5. Warm the pitas in the turned-off oven for 2 minutes.
  6. Fill the pitas with meatballs, cucumbers, tomatoes, red onion, feta, dill, and tzatziki.

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