Pitta Bread with Chicken and Coleslaw

This Pitta Bread with Chicken and Coleslaw recipe is all about the perfect combo: savory grilled chicken, crispy coleslaw, packed in warm pitta bread. What makes it special? The unique mix of ingredients that turns simplicity into a tasty masterpiece.

Ingredients for Pitta Bread with Chicken & Coleslaw

4 pitta breads

1 clove of garlic

2 Tbsp avocado oil

7 oz broccoli rice (200 g)

2-3 chicken fillets

1 ½ cup shredded purple cabbage

½ small onion

1 small carrot (shredded)

2-3 Tbsp mayo

1 Tbsp fresh dill

Cooking Instructions

1. Prepare the Chicken:
   • Cook the chicken fillets if they are not already cooked. Season them with salt and pepper, and grill or pan-fry until fully cooked. Once done, let them rest for a few minutes, then slice them into strips.
2. Prepare the Coleslaw:
   • Shred the purple cabbage and carrot, and finely chop the onion.
   • In a bowl, combine the shredded cabbage, carrot, and chopped onion.
   • In a separate small bowl, mix mayo and finely chopped fresh dill.
   • Add the mayo and dill mixture to the cabbage, onion, and carrot. Toss until the coleslaw is well coated.
3. Prepare the Broccoli Rice:
   • Wash the broccoli florets thoroughly under running water.
   • Trim the stems and cut the broccoli into smaller florets.
   • Place the broccoli florets in a food processor. Pulse the broccoli until it reaches a rice-like consistency. Be cautious not to over-process; you want a texture similar to rice grains.
   • Heat a pan over medium heat and add an avocado oil. Sauté the riced broccoli for a few minutes until it’s tender but still has a slight crunch.
4. Prepare the Pitta Bread:
   • Warm the pitta breads according to the package instructions or your preference. You can heat them in the oven or on a skillet for a few seconds.
5. Assemble the Pitta Sandwiches:
   • Cut a pocket into each pitta bread.
   • Rub the inside of each pitta with the cut side of the garlic clove.
   • Drizzle a bit of avocado oil inside each pitta.
6. Fill the Pitta Bread:
   • Fill each pitta pocket with a generous amount of broccoli rice, sliced chicken, and a portion of the coleslaw.
7. Serve and Enjoy:
   • Serve the pitta bread with chicken and coleslaw immediately. You can garnish with additional fresh dill if desired.

You can replace the Broccoli Rice with the Cauliflower Rice ⇓⇓⇓

Cauliflower Rice: Your Complete Guide to a Nutrient-Packed Side

Tips for Success

• Ensure your chicken is fully cooked to avoid any rawness. Use a meat thermometer to check for doneness – it should reach an internal temperature of 165°F (74°C).
• Season your chicken fillets generously before cooking. A simple mix of salt and pepper can elevate the flavor profile.
• For an extra crunch in your coleslaw, refrigerate it for at least 30 minutes before serving.
• Achieve the perfect balance of flavors by adjusting the mayo and dill according to your taste. Add a little at a time and taste as you go.
• Warm the pitta bread just before serving for the best texture. You can use an oven, toaster, or skillet – just a quick warm-up will do.
• Don’t be afraid to get creative! Customize the recipe with your favorite veggies or add a squeeze of lemon to brighten up the flavors.
• Save time by preparing the coleslaw and grilling the chicken in advance. Assemble the pitta sandwiches just before serving for that freshly made taste.
  

Serving Suggestions for Pitta Bread with Chicken and Coleslaw

• Serve your pitta sandwiches alongside a bed of mixed greens or a light salad for a refreshing contrast.
• Add a side of crispy fermented cabbage or marinated cucumbers for an extra crunch.
• Roasted vegetables, such as cherry tomatoes, bell peppers, or zucchini, make a colorful and flavorful side dish.
• Offer a selection of dipping sauces like tzatziki, hummus, or a garlic aioli for an extra layer of flavor.
• Pair your pitta sandwiches with a light and protein-packed quinoa salad for a wholesome meal.
• Crispy potato fries make a delightful and healthier alternative to traditional fries.
• A side of Greek yogurt mixed with fresh herbs, such as mint or cilantro, adds a cool and tangy element.

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