Lemony Moroccan Chicken Pitas

Quick-preserved lemon is prepared in the microwave for authentic flavor in a flash.


  • 1   lemon, divided
  • 1/4 tsp (1 mL) salt
  • 3 tbsp (45 mL) olive oil, divided
  • 6 (6-in./15-cm) flat pita bread rounds (without pockets)
  • 1 large red bell pepper (about 1 cup/250mL finely diced)
  • 2 cups (500 mL) finely diced cooked chicken
  • 1/4 cup (50 mL) finely chopped fresh cilantro
  • 2 tbsp (30 mL) Moroccan seasoning
  • 1/4 cup (50 mL) water
  • 1 cup (250 mL) shredded mozzarella cheese
  •  Crumbled feta cheese (optional)


  1. Preheat oven to 450°F (230°C). Cut lemon in half crosswise using Santoku Knife; set half aside. Slice remaining lemon half using Ultimate Mandoline fitted with v-shaped blade. Sprinkle lemon slices with salt and place in (1-cup/250-mL) Prep Bowl; drizzle with 1 tbsp (15 mL) of the oil. Microwave on HIGH 1-–2 minutes or until softened. Set aside.

  2. Trim pitas into 6-in. (15-cm) squares using Bread Knife; discard trimmings. Cut pitas in half diagonally to create triangles; arrange on Large Bar Pan. Bake 8-–10 minutes or until pitas begin to brown.

  3. Meanwhile, finely dice bell pepper and chicken. Pat lemon slices dry with paper towels. Finely chop lemon slices and cilantro using Chef's Knife.

  4. Heat seasoning and remaining 2 tbsp (30 mL) oil in (10-in./24-cm) Skillet over medium-high heat 1–-2 minutes or until fragrant. Add bell pepper; sauté 1-–2 minutes or until crisp-tender. Add chicken, chopped lemon, cilantro and water. Juice reserved lemon half into Skillet; cook 2–-3 minutes or until heated through. Add mozzarella cheese; stir until cheese is melted and incorporated.

  5. Remove pan from oven to Stackable Cooling Rack. Spread chicken mixture over pitas. Sprinkle with feta cheese, if desired. Serve immediately


  • 6  servings of 1 

Nutrients per serving:

U.S. Nutrients per serving: Calories 380, Total Fat 14 g, Saturated Fat 4.5 g, Cholesterol 50 mg, Carbohydrate 38 g, Protein 26 g, Sodium 790 mg, Fiber 4 g

Cook's Tips:

For a delicious Indian-inspired flavor, substitute 2 tsp (10 mL) curry powder and 3/4 tsp (4 mL) salt for Moroccan seasoning. 

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