Wednesday, November 4, 2009

Skillet Chicken Pitas

I got this recipe from Marin's Creations blog and it was a hit. I think my husband worded it best, it is nice, fresh and light-yet filled him up. I enjoyed it because it was healthy and low in points. It was fairly easy to make and great for leftovers!

Skillet Chicken Pitas
6pts per serving

1/3 cup cilantro
1/4 cup Asian sweet chili sauce
2 Tbsp. lime juice
1 Tbsp. minced garlic
1 tsp. olive oil
1 tsp. salt
2 lbs. boneless, skinless chicken breasts, cut into 1" strips/chunks
1 large red bell pepper, sliced into bite size strips
2/3 cup mayonnaise
1/2 cup chopped cilantro
2 Tbsp. lime juice
8 pita rounds
8 leaves of lettuce

In a ziploc bag combine 1/3 cup cilantro, chili sauce, 2 Tbsp. lime juice, garlic, oil, and salt. Add Chicken, seal bag and turn to coat. Refrigerate for 1 hour.

Heat a large skillet over med-high heat. Add chicken mixture and cook for 4-5 minutes, stirring occasionally. Add red pepper and continue cooking until chicken is no longer pink. Transfer chicken to a large bowl, cover, and refrigerate 1-8 hours.

For dressing, combine mayo, 1/2 cup cilantro, and 2 Tbsp. lime juice.To serve, top each pita with a leaf of lettuce, spoon chicken mixture over half, and drizzle with dressing.

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