Rosemary Chicken Tapas Platter

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.

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).

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.

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.

To serve arrange chicken pieces, pitas and vegetable dippers around yogurt dip. Offer guests small plates and enjoy!