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PrintRosemary Chicken Tapas Platter (with Pita, Garlic Yogurt & Dippers)
Dill and garlic yogurt dip is the perfect pairing to these savoury, marinated chicken bites. This recipe is the perfect addition to an appetizer platter or picnic.
![[+]](/images/uploads/recipes/2010/Nov/12/316_view.jpg)
Rosemary Chicken Tapas Platter (with Pita, Garlic Yogurt & Dippers)
1 lb
boneless, skinless chicken breasts, large, diced
450 g
2 Tbsp
extra virgin olive oil
30 mL
3 Tbsp
lemon juice, fresh
45 mL
2 Tbsp
rosemary, fresh, minced
30 mL
1 tsp
thyme, fresh, minced
5 mL
6
whole wheat pita, cut into wedges
6
1 1/2 cups
plain yogurt, 1 - 2 % MF
375 mL
3 cloves
garlic, minced
3 cloves
1/2 tsp
black pepper, freshly ground
2.5 mL
1/2 tsp
salt
2.5 mL
1 tsp
dill, dried
5 mL
1/8 tsp
paprika
0.6 mL
1
green pepper, sliced
1
20
baby carrots
20
1
English cucumber, sliced
1
Preparation
Serves 6
Cook time :
40 min
|
Preparation time :
1 hour 15 min
Rosemary Chicken Tapas Platter (with Pita, Garlic Yogurt & Dippers)
1
Cut chicken breast into 2” (5 cm) squares. Combine olive oil, lemon juice, rosemary and thyme in a plastic zip lock bag. Add chicken pieces and toss well to coat. Seal and marinate in refrigerator for at least an hour and preferably overnight.
2
Coat a baking tray with vegetable oil cooking spray. Space chicken pieces apart on tray and bake in a preheated 425°F (220°C) oven for approximately 30 minutes or until cooked through and internal temperature reaches 165°F (74°C).
3
Meanwhile, make dip by combining yogurt with finely minced garlic, freshly-ground black pepper, salt and dill weed in a small bowl. Sprinkle with paprika and place in centre of platter.
4
Cut pitas into 8 wedges each and place on oven proof plate. Heat them in the oven during last the 5 minutes of chicken cooking time.
5
To serve arrange chicken pieces, pitas and vegetable dippers around yogurt dip. Offer guests small plates and enjoy!
Notes: substitute 1 Tbsp (15 mL) dried rosemary and ½ tsp (2.5 mL) dried thyme for fresh.
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