Turkish Roasted Chicken Pide with Charred Leek & White Bean Filling

Ingredients

• 1 lb whole wheat pita dough, store-bought or homemade, divided into 4 pieces
• 1 1/4 lbs boneless, skinless chicken breast, cut into bite-sized pieces
• 2 medium leeks, white and light green parts, halved lengthwise and sliced
• 1 can (15oz) canned white beans, drained and rinsed
• 6 tbsp extra virgin olive oil, divided
• 5 cloves garlic cloves, minced
• 3 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 3/4 cup crumbled feta cheese
• 2 tbsp lemon juice
• 1 tsp sumac
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes

Instructions

1. 1

   Preheat oven to 425°F. Line two baking sheets with parchment paper.

2. 2

   Toss chicken pieces with 2 tbsp olive oil, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on first baking sheet and roast for 15 minutes until golden.