Prep: 5 min
Cook: 5 min
Total: 25 min
550 cal
Ingredients for 3 servings
Chicken
- 1 lb chicken thighs, fat trimmed and sliced into thin strips
- Substitute: large portobello mushroom caps sliced into strips
- Seasoning
- 1/2 tablespoon olive oil
- 1 tablespoon turmeric
- 2 teaspoons cumin
- 1 tablespoon coriander
- 2 teaspoons smoked paprika
- 1 teaspoon cloves
- Pinch of cinnamon
- 1 tablespoon lemon zest
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- Pinch of sea salt & pepper
Pita
- 3 whole wheat pita breads
- 3 tablespoons tahini (OR 2% Greek yogurt)
- 1 vine tomatoes, sliced
- 1/2 medium cucumber, sliced
- 2 cups arugula (or spinach or romaine lettuce)
Fresh Fruit—your choice of 1 serving of fruit
Steps
Step 1
Add chicken thigh pieces to a mixing bowl. Pat the pieces dry with a paper towel to remove any excess water. In a separate small bowl or cup, mix together the seasoning. Drizzle olive oil on the chicken thigh pieces, then sprinkle in the seasoning. Mix together thoroughly and let marinate for 10–20 minutes (or up to overnight in the fridge).
Step 2
Set a large nonstick or cast-iron skillet on medium-high heat. Once hot, add olive oil, then onion and chicken thighs. Cook for 12–15 minutes, or until the chicken is cooked through. As the chicken cooks, add a pinch of sea salt & pepper.
Step 3
Assemble the pita at mealtime to avoid the pita bread getting soggy.
Step 4
Add tahini or yogurt to the pita. Stuff it with arugula, tomato, cucumber, and the chicken. Enjoy the pita with your choice of fresh fruit like ruby red grapefruit.
Calories 550 cal
Protein 41g
Fats 23g
Carbs 49g
Sodium 500mg
Fiber 8g
Sugar 6g