Chicken Pita with Sweet Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 Flat-out Multi-grain pitas, or whole wheat pitas cut in half and opened in the middle3 chicken breast, bone and skin removed1 cup coarsely chopped onion2 T lemon pepper1 T garlic powder2 t chili powder or cayenne pepper1 t ground mustard1 t rosemary leavespinch of saltpinch of pepper1 cup shredded carrots1 cup shredded cabbageapprox 6 t margarine or butter6 ears sweet corn6 T hummus of any variety (roasted red pepper is the best!)
GRILLING VERSION
Butterfly the chicken breast* and cut into small cubes. Put into a plastic bag and coat with lemon pepper, garlic powder, chili powder, ground mustard, rosemary, salt and pepper. Make sure they are evenly coated. Put on skewers and set aside.
Remove the husks from the corn and run about 1 teaspoon of butter on the corn. Sprinkle a little salt and pepper on, and wrap in tinfoil. Place on the grill for about 30-40 minutes.
Next, sautee the onions in a little bit of olive oil and butter with some salt and coarse black pepper. When soft, set aside.
When there is about 15 minutes left on the corn, put the chicken on the grill. Since the cubes are butterflied, they will cook faster. Grill for about 5-7 minutes on each side.
Spread hummus on (or inside) the pita, and put some onions, cabbage, carrots, and chicken on. Eat with an ear of corn and you're set to go!
*To butterfly a fillet of chicken, cut it half way through on the long, fat side of the fillet. Flay the cut part down on the counter. Cover with wax paper and smash with a meat mallet, pan or rolling pin until about 1/4" thick. This maximizes the amount of chicken you get out of 1 breast.
Makes 6 pitas
Number of Servings: 6
Recipe submitted by SparkPeople user HALEIGH_93.
Butterfly the chicken breast* and cut into small cubes. Put into a plastic bag and coat with lemon pepper, garlic powder, chili powder, ground mustard, rosemary, salt and pepper. Make sure they are evenly coated. Put on skewers and set aside.
Remove the husks from the corn and run about 1 teaspoon of butter on the corn. Sprinkle a little salt and pepper on, and wrap in tinfoil. Place on the grill for about 30-40 minutes.
Next, sautee the onions in a little bit of olive oil and butter with some salt and coarse black pepper. When soft, set aside.
When there is about 15 minutes left on the corn, put the chicken on the grill. Since the cubes are butterflied, they will cook faster. Grill for about 5-7 minutes on each side.
Spread hummus on (or inside) the pita, and put some onions, cabbage, carrots, and chicken on. Eat with an ear of corn and you're set to go!
*To butterfly a fillet of chicken, cut it half way through on the long, fat side of the fillet. Flay the cut part down on the counter. Cover with wax paper and smash with a meat mallet, pan or rolling pin until about 1/4" thick. This maximizes the amount of chicken you get out of 1 breast.
Makes 6 pitas
Number of Servings: 6
Recipe submitted by SparkPeople user HALEIGH_93.
Nutritional Info Amount Per Serving
- Calories: 490.1
- Total Fat: 18.4 g
- Cholesterol: 80.9 mg
- Sodium: 955.6 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 17.2 g
- Protein: 43.9 g
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