Chicken Pita Sandwich Recipe
This delicious chicken pita sandwich is filled with golden brown shiitakes, healthy sautéed spinach, hummus and truffle aioli. Tart pickled red onions provide the acid in this perfectly balanced and extremely tasty pita!
Ingredients
- 2 pita pockets
- 1 large raw chicken breast (or the equivelent in chicken thighs or strips)
- 1 tsp your choice of chicken seasoning (I use adobo seasoning)
- 1 cup shiitake mushrooms, brushed of dirt & sliced
- 2 cups fresh spinach
- 2 garlic cloves, peeled and minced or pressed
- 4 tbsp hummus of choice
- 4 tbsp truffle aioli (if you do not have a jar on hand, see blog post for how to make from scratch)
- 1 tbsp olive oil
- juice of 1/2 of a small lemon
Pickled Red Onions:
- 1 red onion, peeled and sliced into strips
- 3/4 cup apple cider vinegar
- 1/4 cup water
- 1/4 tsp table salt
- 2 tbsp granulated sugar or honey
Instructions
Make Pickled Red Onions:
- Place red onion slices in a mason jar. In a small sauce pan, combine apple cider vinegar, water, sugar (or honey) and salt. Bring the mixture to a boil, then remove from the heat and pour over the red onions. Allow to sit for a few minutes before placing a lid or cover over the glass and carefully placing the hot glass in the refrigerator.
Pita Instructions:
- Pre-heat oven to 400 degrees F.
- Season Chicken: Season the chicken on all sides with seasoning of choice. Whatever seasoning you decide to use, make sure there is some salt for flavor!
- Cook Chicken: Heat 1 tbsp of olive oil in a pan and sauté the chicken on medium-high heat until golden brown, about 6 minutes per side. Transfer to a baking sheet and finish in the oven until the internal temperature registers 165 degrees F.
- Sauté Shiitakes & Spinach: In the same pan that the chicken was cooked in, add the cleaned and chopped shiitake mushrooms. Sauté over medium heat, stirring occasionally, until golden brown (about 6 minutes). Toss in the spinach and minced/pressed garlic. Stir well until the spinach has wilted, about 60 seconds. Remove the pan from the heat and squeeze in the juice of 1/2 of a small lemon.
- Add Condiments: Cut the pita pockets in half so you have 2 pockets per pita. Carefully open the pocket. Smear about 1 tbsp of hummus on one side of the inside of the pita pocket, and about 1 tbsp of truffle aioli on the other side.
- Make Pita: When the chicken is done, chop it into bite sized pieces. Fill each pita with the chopped chicken, and a few tsp of the spinach/shiitake mixture. Place a few pickled red onion slices into the pita, and enjoy!
Nutrition
Calories: 333kcalCarbohydrates: 34gProtein: 18gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 41mgSodium: 567mgPotassium: 626mgFiber: 4gSugar: 9gVitamin A: 1429IUVitamin C: 10mgCalcium: 62mgIron: 2mg
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