Canadian Living 2019-10-01

ON THE

TABLE IN

30

MINUTES

CANADIAN LIVING OCTOBER 2019 | 91

SHEET PAN

SUMAC
CHICKEN PITAS

MAKES 4 SERVINGS

¼ cup olive oil
3 cloves garlic, thinly sliced
2 tsp lemon zest
3 tbsp lemon juice
1 tbsp liquid honey
1 tbsp fresh thyme leaves
2 tsp ground sumac
8 boneless skinless chicken
thighs, cut into ½-inch
cubes
2 medium sweet potatoes,
peeled and sliced into
¼-inch thick rounds
1 red onion, cut into thick
wedges
salt and pepper
4 pita breads
3 tbsp chopped cilantro leaves
½ cup labneh or Greek yogurt
2 Lebanese cucumbers,
sliced into thin rounds

Preheat oven to 425°F. In large
bowl, whisk together olive oil,
garlic, lemon zest and juice, honey,
thyme and sumac. Add chicken,
potatoes and red onion; toss well
to coat. Season with salt and pep-
per. Spread out in even layer on
baking sheet.
Bake for 15 minutes; place pitas
directly on oven rack. Bake until
chicken is cooked through and
pitas are warm, about 5 minutes.
Remove from oven.
Toss chicken mixture with cilan-
tro; season with salt and pepper
to taste. Spread pitas with labneh;
divide chicken mixture among pitas.
Garnish with cucumbers.

PER SERVING about 550 cal, 33 g pro, 22 g total
fat (4 g sat. fat), 54 g carb (5 g dietary fibre, 12 g
sugar), 130 mg chol, 475 mg sodium.