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

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!