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, snugly nestled in warm pitta bread. What makes it special? The unique mix of ingredients that turns simplicity into a tasty masterpiece.
Equipment
- 1 mixing bowl
- 1 baking tray
Ingredients
- 4 pitta breads
- 1 clove of garlic
- 2 Tbsp avocado oil
- 7 oz broccoli rice 200 g
- 2-3 chicken fillets
- 1 1/2 cups shredded purple cabbage
- 1/2 small onion
- 1 small carrot shredded
- 2-3 Tbsp mayo
- 1 Tbsp chopped fresh dill
Instructions
- 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.
- Prepare the Coleslaw: Shred the purple cabbage and carrot, 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.
- 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.
- 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.
- 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.
- Fill the Pitta Bread: Fill each pitta pocket with a generous amount of broccoli rice, sliced chicken, and a portion of the coleslaw.
- Enjoy!
Notes
1. 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).
2. For an extra crunch in your coleslaw, refrigerate it for at least 30 minutes before serving.
3. Customize the recipe with your favorite veggies or add a squeeze of lemon to brighten up the flavors.
Nutrition
Serving: 1portionCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 26gSaturated Fat: 3gCholesterol: 60mgPotassium: 480mgFiber: 6gSugar: 6gCalcium: 100mg
Tried this recipe?Let us know how it was!