|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 4g||15%|
|Total Sugars 7g|
|Vitamin C 26mg||129%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Our chicken pita bread sandwich keeps people coming back for more. Piping, soft pita with slices of marinated chicken breast and veggies make it the ultimate lunchtime meal.
Pita bread is served at just about every meal in the Middle East. It can be used for dipping, or to make delicious sandwiches in the pocket. In the Middle East, pita is made in brick ovens, where very high heat can be achieved. It is very hard to duplicate in a home kitchen, but this recipe, combined with high heat, comes very close.
For the Chicken:
2 pounds chicken breasts, trimmed of all visible fat
3 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/4 teaspoon cumin
1/2 teaspoon black pepper
1/8 teaspoon cayenne
For the Pita:
1 medium red or yellow onion, sliced
1 tomato, diced
1 medium cucumber, sliced thin
4 pita breads, halved
In a medium bowl, combine all chicken ingredients together and allow to marinate at least 2 hours.
Remove chicken from marinade and slice about 1/4- to 1/2-inch thin.
Pour 3 to 4 tablespoon of olive oil in a medium frying pan. Heat to a medium-high and add chicken. Cook chicken for about 8 minutes, stirring occasionally for even cooking.
In a medium bowl, combine chicken with veggies. Add desired sauce or condiment. Use desired amount.
Heat pita loaves in oven or microwave. Stuff pita with chicken and veggies.
Serve immediately with french fries.
There are several sauces you can pair with your pita. You can squeeze the sauce on like ketchup with a condiment dispenser or as a dip, au jus style. Some other sauce options to choose from are: