Moroccan Chicken Pitas

Ingredients

• 1 package wholewheat pita breads 
• 1 pound chicken breast boneless skinless
• 1 teaspoon paprika 
• 1 teaspoon cilantro leaves 
• 0.3 teaspoon cinnamon 
• 1 teaspoon cumin 
• 4 servings ground pepper 
• 2 teaspoons garlic minced
• 1 teaspoon ginger 
• 1 teaspoon salt 
• 3 tablespoons olive oil 
• 2  parsley fresh italian chopped
• 1 cup quinoa cooked
• 2 cans canned tomatoes diced drained and rinsed
• 1 small onion diced yellow
• 2  juice of lemon juiced
• 4 small dates diced pitted
• 0.3 cup olive oil (I didn't measure!)
• 4 servings sea salt 
• 1 cup greek yogurt 
• 0.5 small cucumber diced
• 1 tablespoon mint leaves 
• 0.5  juice of lemon juiced
• 1 small glass combine everything in a bowl and chill 

Equipment

• grill
• meat tenderizer

Directions

1. Combine all ingredients, from paprika down, in a small dish and stir thoroughly to combine.
2. Using a meat mallet, pound the chicken breasts pretty thin about 1/2 inch thick. Generously rub the spice mixture on all sides of chicken breasts, cover and let it sit in the refrigerator for about an hour.
3. Combine all tabbouleh ingredients and adjust salt and oil to your preference. Cover and chill while the chicken is marinating but first you should do like I did and dip a handful of pita chips in it.
4. When the chicken has marinated, prepare grill to medium heat. Grill the chicken until done at least 16
5. I like mine very done, even with some crispy edges.
6. Half the pita bread, and split open. Fill the halves with chicken, tabbouleh and finally the yogurt sauce.