This chicken pita is nothing short of flavor! Pair it with a tzatziki sauce and you are golden.
The original recipe found in Wendy Rowe's Eat Beautiful book uses chicken thighs. I however prefer chicken breast meat, feel free to use whichever part of the chicken you like best, it works great either way!
Whole Wheat Chicken Pita
Cook Time | Approx. 35 | Servings: 2 | Calories per serving: ~440 cals
2 Whole Wheat Pita
2 Chicken Breast
1 tbsp coconut oil
2 slices halloumi cheese
Handful alfalfa sprouts
2 tbsp ground cumin
1 tsp paprika
1 tsp ground cilantro
1 shallot, finely chopped
1 garlic clove, finely chopped
Pinch of curry powder
Juice of lime
1 tbsp olive oil
2 tbsp tzatziki sauce
Fresh chopped cilantro for garnish
Combine the cumin, paprika, ground cilantro, shallot, garlic clove curry powder lime juice and olive oil, and chicken in sealable bag. Shake the chicken around in the bag until coating very well with the marinade. You can cook immediately afterwards however you get the best results if you let the chicken sit in fridge with the marinade for 2 hours or overnight.
Melt the coconut oil in a skillet over high heat. Once melted add the chicken and cook throughly until the center is no longer pink, turning over to brown both sides while cooking.
Shortly before the chicken is done place the slices of halloumi cheese on top to soften, it will not melt all the way. Remove chicken and cheese from the skillet, and cut into small chunks.
Slice the pita bread in half opening up the pocket. Fill it with alfalfa sprouts, half a chicken breast, and Halloumi cheese. Top with a 1/2 tbsp of tzatziki sauce and freshly chopped cilantro.