Spicy Chicken Pitas with Arugula Feta Pomegranate Salad

Warm pita bread topped with spicy ground seasoned chicken with fresh parsley and chili peppers topped with a fresh arugula salad of tomatoes, cucumbers, onions, and pine nuts with a sweet, tart, and tangy balsamic pomegranate dressing creating irresistible chicken pitas.

Ara’yes Open-Faced?

This Middle Eastern-inspired recipe hits the spot when you are looking for a light meal that will satisfy you.  Ara'yes, is a ground meat stuffed pita sandwich that is oven baked. It has also been claimed by Lebanon, Syria, Jordan, and Palestine and is beloved by Israel.

The combination of chewy and crunchy textures makes it very enjoyable.  As a result, it was like having a cold salad and a hot sandwich in one that screamed freshness and simplicity. For instance, the chicken filling is seasoned with fresh jalapenos, parsley, onion, garlic, smoked paprika, and a combination of aromatic Italian herbs seasoning.

What Makes This Pita So Delicious?

The open-faced chicken pitas are fried in a skillet with olive oil, creating a nice golden brown crust on the filling and pita bread soaked in a combination of the olive oil and seasoned meat juices.

On top of this warm pita sandwich is a refreshing arugula salad of feta cheese, diced cucumber, tomatoes, sliced onions, and pine nuts coated in an easy-to-make tangy and sweet Balsamic Pomegranate vinaigrette seasoned with lemon, salt, and pepper.

Check out other ways to use ground chicken filling with Spicy Chicken Burger with Harissa Eggplant, Portabella Mushrooms, and Onions and Chicken Meatballs & Israeli Couscous Vegetable Soup. Or with turkey to make Mouthwatering Air Fryer Lemon Pepper Pine Nuts Turkey Meatballs. And try the Curried Air Fryer Lamb Chops with Chickpea Cucumber Salad to keep going with the Mediterranean theme.

Ingredients

The Filling

Make the filling by combining the onion, jalapeno, parsley, ground chicken, panko breadcrumbs, egg, salt, black pepper, onion powder, garlic powder, smoked paprika, and Italian seasoning in the food processor. Then divide each pita bread into two to smear on the chicken filling and fry in a skillet with olive oil.

See the chicken pitas recipe card for quantities.

For the Salad

Make the salad in a mixing bowl by combining the arugula, tomatoes, cucumber, onion slices, feta cheese, and pine nuts with the dressing that was shaken in a small jar of fresh lemon juice, balsamic vinegar, pomegranate molasses, salt, ground black pepper, and olive oil.

See the chicken pitas recipe card for quantities.

Instructions

Smear seasoned ground meat to the edges of the pita bread to sear evenly.

Sear chicken pitas, meat side down, in a hot skillet until the internal temperature reaches 165 degrees Fahrenheit.

Place all ingredients for the salad in the bowl and mix in the dressing at the last minute to maintain crispness.

Top chicken pitas with salad.

If you love hummus, then you must try the Fresh Zhug Feta Cheese Chunky Hummus Recipe for a satisfying snack.

Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab.  Learn helpful tips on prepping chicken and using a salad spinner.

Substitutions

• Jalapenos - Use your favorite chilies to control the heat level.
• Ground Chicken - Substitute with ground turkey or beef.
• Italian Seasoning - Chop fresh herbs of parsley, oregano, and thyme.
• Arugula - Not a fan? Try baby spinach or mixed greens.
• Campari Tomatoes - Use cherry or grape tomatoes.
• Pine nuts -Try pistachios!

Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.

Equipment

• Food Processor / Meat Grinder - If you wish to grind your meat, I suggest investing in a meat grinder and a Kitchen Aid Mixer. But you can also use a food processor; I used the KitchenAid 3.5 Cup Food Chopper. I could mix all the ingredients for this recipe in one step.
• Spatula - Instead of sticking a fork or a spoon in the food processor to scrap it down, use a silicone spatula since they are great for cold and hot cooking methods that won't melt.
• Large Skillet - It's best to use the largest skillet to cook more than one chicken pita at a time. It's even better when it's a cast iron skillet to control and maintain ideal temperature like the Lodge Seasoned Cast Iron Skillet with 2 Loop Handles, perfect for all-purpose cooking from the oven to the stovetop to frying.
• Salad Spinner - This can be used to rinse the arugula. Like this recipe, I used the Cuisinart Salad Spinner. Learn some helpful tips about using a salad spinner.

Kitchen Must Haves - Find other tools I use here.

Storage

• Refrigerator - To store in the fridge, place the dressing, dry salad mixture, and chicken pitas in separate airtight containers. The meal will last up to two days.
• Freezer - I do not recommend freezing the salad. Then, store the chicken piata in a freezer-sealing plastic bag separated with parchment paper.

Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food.  For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.

Cooking Tips

• Delicious Olive Oil - Try Graza “Sizzle” Extra Virgin Olive Oil - You won’t regret its smooth, clean taste.
• Sweet and Tangy Addition - I also recommend Cortas Pomegranate Molasses. I use this one at home very frequently.
• Use the Cheese Block - Make sure you buy the feta cheese that comes in a block and not the already cubed version in a tube. As a result, the block cheese has more moisture and is super creamier.
• Better Grade Balsamic Vinegar - Look for the “Balsamic Vinegar of Modena.” It’s a better quality and rich in flavor. And since you will always use a small quantity, a little can go a long way for the price.
• Spongy Pita - When searching for pita bread, ensure it’s the thick and spongy version used for pita pockets.
• Spread it Out - For success, smear the chicken filling to the edges of each pita bread. Make sure the oil is hot and almost smoking, then add the chicken pitas, filling side down to sear by creating a nice golden brown color.

Mediterranean Recipes

Looking for other Mediterranean-inspired recipes like this? Try these:

Poultry Recipes

Looking for other poultry recipes like this? Try these:

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📖 Recipe

chicken, salad, lunch, dinner, dressing, 30 minute meal, sandwiches, summer, fall, spring, winter, easy, quick, vegetables, pollotarian, cheese, meal prep, healthy, stove top, quick and easy, food processor, saute pan

Poultry

Middle-Eastern-Inspired, Mediterranean-Inspired

Yield: 4

Author: Maika Frederic

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Spicy Chicken Pita with Arugula Feta Salad

Warm pita bread topped with spicy ground seasoned chicken with fresh parsley and chili peppers topped with a fresh arugula salad of tomatoes, cucumbers, onions, and pinenuts with a sweet, tart, and tangy balsamic pomegranate dressing.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

Chicken Filling

• 1 onion, small diced
• 1 jalapeno, large chunks
• ½ cup parsley leaves, picked and washed
• 8 ounces of chicken breast, large chunks or ground chicken breast
• ¼ cup plain panko breadcrumbs
• 1 large egg
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika powder
• 1 teaspoon Italian seasoning

Arugula Feta Salad

• 2 cup arugula, washed and dried
• ½ cup Campari tomatoes, quartered
• ½ cup English cucumbers, medium diced
• ¼ cup white onion, thinly sliced
• ½ cup feta cheese, medium cubes
• ¼ cup pine nuts (optional: toasted)

Balsamic Pomegranate Dressing

• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon balsamic vinegar
• 1 teaspoon pomegranate molasses
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 tablespoons extra virgin olive oil

Other

• 2 tablespoon olive oil
• 2 pita breads

Instructions

1. Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
2. Grind the Chicken: If you cannot find ground chicken, use a food processor or meat grinder attachment to grind the chicken breast chunks. In the food processor, continue grinding the meat until it clumps together while occasionally scraping down the sides with a silicone spatula. Remove from the food processor and set aside in a small mixing bowl.
3. Blend the Seasoning: To the food processor, add the onions, jalapeno peppers, and parsley, occasionally scrap down the sides, and blend into small pieces.
4. Finish Chicken Filling: To the food processor, add the chicken, bread crumbs, egg, salt, ground black pepper, onion powder, garlic powder, smoked paprika powder, and Italian seasoning and combine well while scrapping down the sides occasionally.
5. Prepare Pita: With a serrated knife, gently slice the edge of the pita along the circle of the pita to divide the pita bread into two.
6. Filling on PIta: Equally portion the filling for each pita and evenly spread the filling onto the inside of the pita bread to the edges, then set them aside.
7. Make the Salad: In a medium mixing bowl, combine the arugula, tomatoes, cucumbers, onion, feta cheese, and pine nuts and set aside.
8. Make the Dressing: In a small jar, combine lemon juice, balsamic vinegar, pomegranate molasses, salt, ground black pepper, and olive oil. Place the lid on and set aside.
9. Cook Chicken Pitas: Heat a large saute or cast iron pan on medium-high heat. Add and heat olive oil. Once the pan is hot, cook the pitas filling faced down for 3 to 4 minutes or until the filling has reached a temperature of 165 degrees Fahrenheit. Then flip the pita to slightly crisp the pita bread for 1 to 2 minutes, remove, and set aside in a warm place.
10. Finish the Salad: Shake the dressing vigorously, then add to the salad and combine well.
11. Plate it Up: Place the chicken pitas, filling face up on each plate, and equally portion the salad on top of each pita and serve.

Notes

Storage: Refrigerator

• To store in the refrigerator, place the dressing, dry salad mixture, and chicken pitas in separate airtight containers.
• The meal will last up to two days.

Storage: Freezer

• I do not recommend freezing the salad.
• Store the chicken piata in a freezer-sealing plastic bag separated with parchment paper.

Reheat: Stove Top

• Thaw the chicken pita out entirely in the refrigerator to prevent bacterial growth if frozen.
• Then follow the original instructions to cook the pita.

Reheat: Microwave

• Thaw it out entirely in the refrigerator to prevent bacterial growth if frozen.
• I do not suggest microwaving the chicken pita since it will get soggy, chewy and over cook the pita bread.

Recommended Products:

Lodge Seasoned Cast Iron Skillet with 2 Loop Handles - 17 Inch Ergonomic Frying Pan

KitchenAid Classic Bamboo Spatula, Set of 2, Pistachio

KitchenAid KFC3516CU 3.5 Cup Food Chopper, Contour Silver

Nutrition Facts

Calories

469.5

Fat

30.8 g

Sat. Fat

6.18 g

Carbs

27.73 g

Fiber

2.93 g

Net carbs

24.53 g

Sugar

3.34 g

Protein

21.84 g

Sodium

1067.51 mg

Cholesterol

99.48 mg

These are calculations based on search results of the ingredient's nutritional information.

Similar Recipes

Curried Air Fryer Lamb Chops with Chickpea Cucumber Salad

Chicken Meatballs & Israeli Couscous Vegetable Soup

Mouthwatering Air Fryer Lemon Pepper Pine Nuts Turkey Meatballs

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Food safety

• Cook chicken to a minimum temperature of 165 °F (74 °C).
• Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
• Wash hands after touching raw meat to prevent cross-contamination.
• Don't leave food at room temperature for extended periods; this can breed bacteria.
• Never leave cooking food unattended to prevent burns and fires.
• Use oils with a high smoke point to avoid harmful compounds.
• Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.

See more guidelines at USDA.gov.

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