Mediterranean Bowls

It's a bowl. It's a pita. It's a sandwich. It's all the things and I'm here for it. Mediterranean Bowls are the new deconstructed gyro and our current favorite way to get a quick exciting dinner on the table in mere minutes. We pepper ground chicken with citrusy sumac, sweet sun-dried tomatoes and plenty of onion and garlic before nestling the mixture on top of cheesy Labneh. We serve it with warm, soft pita bread and plenty of cucumber for crunch.

Course Main Course

Cuisine Mediterranean

Keyword greek pitas, Mediterranean Bowls, Mediterranean pitas

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 304kcal

Author Nicole

Cost $20

Equipment

Skillet

Ingredients

1 tbsp olive oil
1/2 small onion, diced
3 large garlic cloves, minced
1 lb ground chicken breast
1 tbsp za'atar
1 tsp kosher salt
1/4 cup chopped sun-dried tomatoes packed in oil
1 tbsp lemon juice
10 oz labneh See blog post for notes
1 English cucumber, sliced
6 pitas
1/4 cup toasted chopped walnuts (optional)

Instructions

Heat a large skillet to a medium heat. Add the olive oil. When the oil is hot, add the onion. Saute until slightly softened, about 2-3 minutes. Add garlic. Cook one minute.
Add ground chicken, salt, and sumac. Use a wooden spoon to break up the chicken into very small pieces. Brown just until cooked through. Add sun-dried tomato and lemon juice. Cook one minute. Season to taste with salt and pepper.
Heat the pita bread. Spread the labneh on the bottom of a plate or shallow bowl. Top with chicken mixture. Arrange cucumbers around. Tuck pita bread in. Sprinkle with walnuts if desired. You can also heat the pita bread. Spread the labneh on the pita. Top with chicken. Layer cucumbers on top of the chicken. Sprinkle with nuts. Serve.

Nutrition