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This recipe uses the following spices:

Roasted Mediterranean Chicken and Vegetable Pitas


1 Tbsp. plus 1 tsp. The Spice Hunter 100% Organic Herbes de Provence
1 Tbsp. The Spice Hunter 100% Organic Granulated Garlic
¾ tsp. The Spice Hunter 100% Organic Coarse Black Pepper
½ tsp. kosher salt (optional)
½ tsp. The Spice Hunter 100% Organic Paprika
1 Tbsp. The Spice Hunter Whole Sesame Seeds
4 Tbsp. red wine vinegar
4 Tbsp. olive oil, divided
1 ½ cups diced English cucumber
1 ½ cups quartered sugar plum or cherry tomatoes
1/3 cup diced red onion
1 lb. boneless, skinless chicken
pita bread


Combine Herbes de Provence, garlic, pepper and salt in a small bowl. Measure out 1 Tbsp. of blend into another small bowl; add paprika and set aside. To remaining blend, add sesame seeds, vinegar and 2 Tbsp. of the oil. Toss with prepared vegetables in a large bowl, cover and refrigerate for at least 1 hour. While vegetables are chilling, heat oven to 425°F. Place chicken in a baking dish, coat with remaining 2 Tbsp. oil and sprinkle with reserved spice blend. Bake for 20-30 minutes or until chicken is fully cooked, turning about half way through cooking. Remove chicken from oven, let rest for 15 minutes, then cut into bite-size pieces. Toss chicken with vegetables and serve in pita bread.