- 1 cup packed fresh spinach leaves
- 1/2 cup packed fresh mint leaves
- 1 small shallot, coarsely chopped
- 1 garlic clove, peeled and crushed
- 1/2 cup plain nonfat greek yogurt
- 3/8 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground red pepper
- 6 ounces chopped skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
- 2 pitas, halved
- 1/4 cup prechopped red bell pepper
- 4 teaspoons pine nuts, toasted (optional)
- Place first 4 ingredients in the bowl of a food processor and process until coarsely chopped. Place spinach mixture in a bowl; stir in yogurt, 1/8 teaspoon salt and black pepper.
- Combine remaining salt, juice and next 5 ingredients (through red pepper) in a medium bowl. Add chicken; toss.
- Spread 2 tablespoons spinach mixture in each pita half. Divide chicken mixture among pita halves; sprinkle with bell pepper and nuts.
Potter: I can honestly say during this whole experiment this was the first dish with flavors I have never had before. I've never tasted anything like this. It took a few bites to get used to it but after that I really actually liked this dish. It's very, very flavorful yet still a light dish, great for a summer lunch/dinner.
Katie: This was a dish that had flavors that I also have never had before. The flavors were bold and took many bites for me to get used to it. I do have to say that even then I didn't really enjoy the dish too much. As I do with anything I don't like on the first try, I would definitely be willing to give a dish with similar ingredients/flavors another go, but there will need to be some time before that happens. I agree with Potter though that it is a light dish that is good for summer.