Grilled Chicken Pita
Healthy, quick and easy - try this chichen pita sandwich for lunch!
11 April, 2019
ingredients
Chicken Breasts
1 pound/450 g
Lemon Juice
2 tbsp
Olive Oil
2 tbsp
Cumin
1/4 tsp
Paprika
1/4 tsp
Cayenne Pepper
1/8 tsp
Thyme
1/2 tsp
For the pita (optional toppings)
Red Wine Vinegar
1 tsp
Olive Oil
1 tbsp
Cucumber
1/2 medium, diced
Dill
1 tbsp, Fresh
Romaine Lettuce
1 small head, torn
Salt and pepper
to taste
Preparation
- Whisk together the olive oil, lemon juice, cumin, paprika, cayenne, and thyme. Add a pinch of salt and pepper. Place along with chicken breast in a medium bowl or in a ziplock bag, seal. Marinate at room temperature for 30 minutes to 1 hour or in the fridge overnight.
- Heat the grill. Add the chicken and cook until the chicken is no longer pink. Remove from grill.
- In a medium bowl, whisk together the red wine vinegar and olive oil, along with a small pinch of salt and pepper. Add the vegetable toppings and combine.
- Add the toppings and chicken to the pita, serve.
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