Best 3 Chicken And Arugula Pita Pockets Recipes
Indulge in a culinary journey with our tantalizing Chicken and Arugula Pita Pockets, where succulent chicken, fresh arugula, and a symphony of Mediterranean flavors dance together in perfect harmony. These handheld delights, brimming with a satisfying crunch and a burst of tangy-sweetness, are sure to tantalize your taste buds and become a fast favorite.
Embark on a culinary adventure as you explore the diverse recipes featured in this comprehensive guide. Discover the secrets behind creating the perfect pita pocket, from selecting the ideal pita bread to mastering the art of filling it with an enticing combination of ingredients. Learn how to craft a mouthwatering chicken filling bursting with flavor, and elevate your pita pockets with a delectable array of sauces and toppings.
For the chicken filling, you can choose between two equally enticing options: a succulent pan-fried chicken or a tender poached chicken. Both methods yield distinct yet equally irresistible results, allowing you to customize your pita pockets to your liking. Complement the chicken with a vibrant arugula salad, featuring a delightful blend of arugula, cherry tomatoes, red onion, and a tangy dressing.
Enrich your pita pockets with a variety of sauces and toppings to create a symphony of flavors. Drizzle a creamy yogurt sauce, a zesty tzatziki sauce, or a spicy harissa sauce over your pita pockets for an extra layer of richness. Elevate your creation with an array of toppings, such as crumbled feta cheese, diced cucumbers, or a sprinkling of fresh herbs.
With our detailed instructions, helpful tips, and a treasure trove of flavor combinations, you'll be whipping up these delectable Chicken and Arugula Pita Pockets in no time. Embark on this culinary adventure and delight in a dish that promises to impress your taste buds and leave you craving more.
CHICKEN PITA POCKETS
Steps:
- 1. Blend salad dressing and dill in a small bowl. Set aside.
- 2. Cook chicken according to package directions. Dice.
- 3. Heat oil in large nonstick skillet over medium. Add mushrooms and onion; cook 3 to 5 minutes or until vegetables are tender. Add chicken and stir.
- Serving Suggestion: Stuff pita bread halves evenly with chicken mixture. Top with lettuce and dressing. Serve with carrot sticks. Refrigerate leftovers.
CHICKEN PITA POCKETS
If everybody's hungry and you're crunched for time, reach for a pita pocket. Just slice them open, fill them up and go. Save even more time with chicken tenders. -Jacqueline Parker, Colorado Springs, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, mix oil, thyme, paprika, garlic and 1/4 teaspoon salt until blended. Add chicken; toss to coat. Let stand 10 minutes., Meanwhile, in a large bowl, combine coleslaw mix, mayonnaise and remaining salt; spoon into pita halves. Place chicken on an ungreased baking sheet. Broil 3-4 in. from heat 3-4 minutes on each side or until no longer pink. Fill pitas with chicken strips.
Nutrition Facts : Calories 486 calories, Fat 26g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 5g fiber), Protein 29g protein.
GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA
You might need a few common ingredients from the grocery store - chicken breast, cucumbers, yogurt, herbs - to make this satisfying pita sandwich, but it's not at all difficult to put together. It's a year-round favorite. If you're in the mood to bake, try making your own pita bread.
Provided by David Tanis
Categories lunch, sandwiches, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
- Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
- Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
- Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.
Tips:
- For the best flavor, use ripe, flavorful tomatoes and cucumbers. - If you don't have any arugula, you can use baby spinach or kale instead. - To make the chicken even more flavorful, you can marinate it in a mixture of olive oil, lemon juice, garlic, and herbs before cooking. - If you don't have any pita bread, you can use flatbread or tortillas instead. - To make the pita pockets easier to eat, cut them in half before filling them.Conclusion:
These chicken and arugula pita pockets are a delicious and easy meal that is perfect for lunch, dinner, or a snack. They are packed with flavor and nutrients, and they are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy meal, give these pita pockets a try!
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