Rosemary Chicken Tapas Platter (with Pita, Garlic Yogurt & Dippers)

Prep Time: 1 hr 15 min
Cook Time: 40 min
Serves: 6

Dill and garlic yogurt dip is the perfect pairing to these savoury, marinated chicken bites. This recipe is the perfect low cal, low fat addition to any appetizer platter or picnic.


1 lb (0.5 kg) boneless, skinless chicken breast(s), large, diced
2 tbsp (30 mL) extra virgin olive oil
3 tbsp (45 mL) lemon juice, fresh
2 tbsp (30 mL) rosemary, fresh, minced
1 tbsp (15 mL) rosemary, dried
1 tsp (5 mL) thyme, fresh, minced
1/2 tsp (2.5 mL) thyme, dried
6 whole wheat pita, cut into wedges
1 1/2 cups (375 mL) plain yogurt, 1-2% MF
3 cloves garlic, minced
1/2 tsp (2.5 mL) black pepper, freshly ground
1/2 tsp (2.5 mL) salt
1 tsp (5 mL) dill, dried
1/8 tsp (0.5 mL) paprika
1 green pepper(s), sliced
30 baby carrots
1 English cucumber, sliced


1 Cut chicken breast into 2” (5 cm) squares. Combine olive oil, lemon juice, rosemary and thyme in a plastic zip lock bag. Add chicken pieces and toss well to coat. Seal and marinate in refrigerator for at least an hour and preferably overnight.
2 Coat a baking tray with vegetable oil cooking spray. Space chicken pieces apart on tray and bake in a preheated 425°F (220°C) oven for approximately 30 minutes or until cooked through and internal temperature reaches 165°F (74°C).
3 Meanwhile, make dip by combining yogurt with finely minced garlic, freshly-ground black pepper, salt and dill weed in a small bowl. Sprinkle with paprika and place in centre of platter.
4 Cut pitas into 8 wedges each and place on oven proof plate. Heat them in the oven during last the 5 minutes of chicken cooking time.
5 To serve arrange chicken pieces, pitas and vegetable dippers around yogurt dip. Offer guests small plates and enjoy!