Grilled or Roasted Broccoli and Sliced Chicken Pitas with Tahini Sauce

by Rachael Ray Show Staff 9:00 AM, June 10, 2014

Aired June 10, 2014

Serves 4 servings
For the Chicken and Marinade: 
A splash of hot pepper juice from a jar of pickled banana pepper rings
1/4 cup olive oil 
1 large cloves garlic, chopped 
Zest of 1 lemon 
1 teaspoon chili flakes 
1 teaspoon ground cumin 
1 teaspoon ground coriander
1 teaspoon granulated onion
2 tablespoons chopped thyme 
1 tablespoon sesame seeds 
Salt and pepper 
4 pieces boneless, skinless chicken breasts, pounded thin 
For the Broccoli:
1 head broccoli, cut into long, thin spears
Olive oil, for drizzling
Salt and pepper 
1/3 cup tahini
Splash of water, to thin  
Juice of 1 lemon, divided 
1/2 teaspoon ground cumin 
1 clove garlic, pasted
Salt, to taste 
Grilled pocket-less pitas or other flat breads
Chopped tomatoes and onions
Banana pepper rings
Combine the pickled pepper juice with olive oil, garlic, lemon zest, chili flakes, cumin, coriander, onion, thyme, sesame seeds, salt and pepper. Turn chicken in marinade and let stand 15-20 minutes while you preheat grill, griddle pan or outdoor grill to medium-high heat.
Dress broccoli with olive oil, salt and pepper and roast in a 450°F oven or grill on outdoor grill until stalks are tender-crisp and florets are crispy at edges.
Grill chicken about 8 minutes or until cooked through, thinly slice and douse with lemon juice.
In a small bowl, combine the tahini with water, lemon juice, garlic, cumin and salt, and adjust seasoning to taste.
Char the breads in a hot skillet or on a clean grill or griddle.  Fill pitas with broccoli, sliced chicken, tahini, tomatoes, onions and hot peppers.