This recipe might look complex, but using a single cast iron skillet to roast the veggies and the chicken simultaneously makes quick work of it and gives you time to assemble fresh ingredients to round out your meal. It's a great example of kitchen multi-tasting at its best. Give it a try and just imagine the other ways you might use this method to make dinner a snap.
The key to tender, juicy chicken is the seasoned yogurt you add to it before roasting. Lest you worry that it will be a watery mess, trust that the hot oven will transform it all into the perfect blend of textures and flavors to tuck into your favorite bowl. I love having pita or mini naan on hand to make meals just like this and will often add a dollop or two of store bought hummus if I haven't made any recently. As is often the case, you can tweak particular offerings in the roasted and fresh categories to suit your preferences and what you have on hand in your kitchen.
This beautiful bowl is a meal in and of itself. Pour yourself a satisfying beverage and enjoy it at your table, in your yard, or packed into containers and assembled as a picnic. It's a perfect way to enjoy the end of spring and the beginning of summer!
Cast Iron Chicken Pita Bowls
- 1 pound baby potatoes, halved
- 1 bell pepper, sliced into thin strips
- 1-2 small zucchini, sliced into rounds or half rounds
- 1 small red onion, chopped
- 1 pound chicken breasts tenderloins
- ¼ cup full-fat plain Greek yogurt
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- Chili flakes, to taste
- Salt and black pepper, to taste
- Fresh spinach leaves
- Cubed or crumbled feta cheese
- Grape tomatoes, halved
- Chopped cucumber
- Fresh pitas or naan, warmed
- Hummus
Preheat the oven to 425°F. Place a large cast iron skillet in the oven as it preheats.
Toss the potatoes, bell pepper, zucchini, and red onions with olive oil, salt, and pepper to coat.
Toss the chicken tenderloins with the yogurt, olive oil, garlic, paprika, oregano, curry powder, onion powder, and season with chili flakes, salt, and pepper.
Place the vegetables on one side of the hot cast iron skillet and the chicken on the other side. Roast it all for about 20 minutes. Remove the cast iron skillet and flip the chicken and vegetables and roast another 20 minutes until the chicken is cooked through and the vegetables are tender and a little golden. Remove from the oven.
To serve, pile the roasted vegetables on one side of a large serving bowl. Pile the spinach, feta cheese, tomatoes, and cucumber on the other side. Top with the warm chicken, pita or naan, and hummus. Enjoy!
- Yields: 3-4 servings
- Preparation Time: 50 minutes