Main Dishescookwell
Chicken Pita with Roasted Pepper Sauce
High protein & healthy.
👥 2 Servings⏱️ Prep & Cook: 35 min👤 Ethan Chlebowski📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●food processor
- ●pan
📝 Preparation Steps
1
Roast & peel the peppers
2
Slice the peppers in half and remove any core, seeds, or stems. Sprinkle the interior lightly with salt, then barely coat the exterior in a thin layer of oil. Arrange the peppers cut side down on a sheet tray, and slide under a broiler set to high for ⏱️ 5 minutes or until the skin is charred & wrinkly. Remove the charred peppers from the oven and put them into a sealed container to steam and finish softening, about 3–⏱️ 5 minutes. While still warm, remove the skin from the peppers, which should now peel away more easily.
Salt, to tasteSalt, a sprinkle
3
Blend the sauce
4
Add the roasted, cleaned peppers to a food processor and add the mayo (you’re looking for a 2:1 pepper:mayo ratio). Add the Aleppo pepper and smoked paprika, then pulse until smooth. Taste and adjust with more salt or spices, if needed. Add to a squeeze bottle (or other container) and set aside in the fridge until ready to use.
Aleppo pepper, a spoonfulSmoked Paprika, a sprinkleSalt, to tasteSalt, a sprinkle
5
Sear the chicken
6
Slice or butterfly your chicken breast into a thin, even piece for quicker cooking. Sprinkle with an even layer of salt on both sides. Heat a stainless steel pan over medium-high, then add a drizzle of oil to coat the pan. Lay down the chicken to sear undisturbed for a few minutes. When the chicken is taking on some color and releases from the pan, flip to finish cooking through. You can verify with a thermometer and pull it at 155°F/68°C internal. Allow the cooked chicken to rest off heat while you gather the rest of the pita components.
Salt, to tasteSalt, a sprinkle
7
Prep remaining components
8
Slice the tomato & shallots, gather the arugula and feta, and slice the pita in half like a hamburger bun (if using a thick, fluffy pita; flatter, wider pitas can be used like a wrap). Thinly slice the rested chicken into bite-sized pieces.
Shallots,Arugula,Feta,
9
Assemble, wrap, & serve
10
To each pita bread, layer on a handful of arugula, a few tomato slices, shallots, feta, ~120 g of chicken, and ~20 g drizzle of sauce. Close the pita, wrap with parchment paper to compress the ingredients together, then enjoy.
Pita Bread, 2Arugula,Shallots,Feta,
Nutrition Facts
calories
630
fat Content
25 g
protein Content
48 g
carbohydrate Content
50 g
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