SPICY CHICKEN TOMATO PITAS FOR TWO
This is a terrific recipe, nice and light. It cooks up quickly, too, which is always a big bonus. A sizzling blend of Southwest tastes with a bright splash of lemon, this one's a crowd pleaser! -Cori Cooper, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- Combine the relish ingredients; chill until serving., Combine the cumin, paprika, oregano, coriander, pepper flakes and salt; rub over both sides of chicken. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until juices run clear., Slice chicken. Fill each pita half with chicken and tomato relish.
Nutrition Facts : Calories 362 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 516mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 9g fiber), Protein 31g protein. Diabetic Exchanges
SPICY CHICKEN TOMATO PITAS
I'm not sure if this is a Mediterranean dish with a southwestern flair or the other way around. All I know is that it's ideal for a summer dinner. The tomato relish is yummy as an appetizer with tortilla chips, so you may want to double it. -Cori Cooper, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving., Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub seasonings onto both sides of chicken. On a lightly oiled grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., Cut chicken into slices. Serve in pita halves with relish.
Nutrition Facts : Calories 383 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 9g fiber), Protein 32g protein.
SPICY CHICKEN TOMATO PITAS
These Spicy Chicken Tomato Pitas Are Another Extremely Simple Yet Absolutely Scrumptious Dinner Choice. You Can Even Prepare All the Fillings into Small...
Provided by Ruth Harris
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a small mixing bowl, add the tomatoes, onions and parsley and dress with lemon juice, olive oil, ground coriander, ground cumin and crushed pepper flakes. Toss to coat all over. Chill in the refrigerator until serving.
- In a small mixing bowl, combine the cumin, paprika, oregano, coriander, pepper flakes and salt.
- Rub seasoning over both sides of the chicken.
- On a grill pan over medium heat, heat some oil and cook the chicken for 4-7 minutes on each side until a thermometer reads 165°.
- Once cooked, transfer the chicken breasts to a plate and let stand for 5 minutes, then slice.
- Serve sliced chicken with relish inside pita halves.
Nutrition Facts : Calories 383, Fat 2g, Carbohydrate 47g, Protein 32g, Cholesterol 63mg, Sodium 558mg
SPICY CHICKEN TOMATO PITAS
I'm not sure if this is a Mediterranean dish with a southwestern flair or the other way around. All I know is that it's ideal for a summer dinner. The tomato relish is yummy as an appetizer with tortilla chips, so you may want to double it. -Cori Cooper, Boise, Idaho
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a bowl, whisk the first five ingredients. Add tomatoes, onion and parsley; toss to coat. Refrigerate until serving., Combine cumin, paprika, oregano, coriander, pepper flakes and salt; rub seasonings onto both sides of chicken. On a lightly oiled grill, cook chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°., Cut chicken into slices. Serve in pita halves with relish.
Nutrition Facts : Calories 383 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 558mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 9g fiber), Protein 32g protein.
CHILI CHICKEN PITAS WITH SPICY HOISIN MAYO
Steps:
- Stir together the chili sauce, hoisin and mayonnaise in a bowl.
- For the spice mixture: Heat a wok over medium-high heat. Add the peppercorns, fennel seeds, cloves, chiles and star anise and toast, tossing constantly until fragrant, about 30 seconds. Transfer to a mortar and pestle and grind until fine or pulse in an electric spice grinder. Transfer to a bowl to cool. Reserve 1 heaping teaspoon and transfer the remaining spice mixture to a jar for another use.
- Put the chicken in a medium bowl, sprinkle with the light and dark soy sauces and toss well to coat. Sprinkle the cornstarch and reserved spice mixture over the chicken, toss well and set aside for 5 minutes while you prepare the garnishes and sauce.
- Heat the wok over high heat until smoking, and then add the oil. Pour the chicken into the wok in a single layer and let it settle and begin to brown before stirring. Stir-fry using a spatula until just cooked through, about 4 minutes. Pour in the mirin and toss until the liquid evaporates. Remove from the heat.
- To assemble, spread the Spicy Hoisin Mayo evenly over the top and bottom pita halves. Divide the warm chicken among the pitas and top each with a slice of tomato, some pickled cucumbers and a lettuce leaf. Position the top pita in place and serve immediately. Alternatively, you can create pita pockets by slicing off the top third of each pita, pulling them apart, and stuffing them with the chicken, Spicy Hoisin Mayo and vegetables.
- Put the cucumber slices in a nonreactive bowl. Sprinkle the mirin, rice vinegar, salt, and sugar over them and toss to combine. Let stand for at least 10 minutes at room temperature before serving, or refrigerate for up to 3 days.
ITALIAN CHICKEN PITAS
Add something tasty to your family's Italian dinner! Serve cheesy chicken pitas made with veggies - ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Spray 10-inch skillet with cooking spray. Heat over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center. Add zucchini, carrot, onion, basil, oregano and pepper; stir-fry 2 to 3 minutes longer or until vegetables are crisp-tender. Stir in tomato.
- Cut pita breads in half to form pockets; fill with chicken mixture. Sprinkle with cheese.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Cholesterol 30 mg, Fiber 1 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 2 g, TransFat 0 g
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