Spicy Chicken Pita with Arugula Feta Salad
Warm pita bread topped with spicy ground seasoned chicken with fresh parsley and chili peppers topped with a fresh arugula salad of tomatoes, cucumbers, onions, and pinenuts with a sweet, tart, and tangy balsamic pomegranate dressing.
Servings 4
Calories: 469.5kcal
Ingredients
Chicken Filling
- 1 onion small diced
- 1 jalapeno large chunks
- ½ cup parsley leaves picked and washed
- 8 ounces of chicken breast large chunks or ground chicken breast
- ¼ cup plain panko breadcrumbs
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon Italian seasoning
Arugula Feta Salad
- 2 cup arugula washed and dried
- ½ cup Campari tomatoes quartered
- ½ cup English cucumbers medium diced
- ¼ cup white onion thinly sliced
- ½ cup feta cheese medium cubes
- ¼ cup pine nuts optional: toasted
Balsamic Pomegranate Dressing
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon balsamic vinegar
- 1 teaspoon pomegranate molasses
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
Other
- 2 tablespoon olive oil
- 2 pita breads
Equipment
- Food Processor/Meat Grinder
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Grind the Chicken: If you cannot find ground chicken, use a food processor or meat grinder attachment to grind the chicken breast chunks. In the food processor, continue grinding the meat until it clumps together while occasionally scraping down the sides with a silicone spatula. Remove from the food processor and set aside in a small mixing bowl.
- Blend the Seasoning: To the food processor, add the onions, jalapeno peppers, and parsley, occasionally scrap down the sides, and blend into small pieces.
- Finish Chicken Filling: To the food processor, add the chicken, bread crumbs, egg, salt, ground black pepper, onion powder, garlic powder, smoked paprika powder, and Italian seasoning and combine well while scrapping down the sides occasionally.
- Prepare Pita: With a serrated knife, gently slice the edge of the pita along the circle of the pita to divide the pita bread into two.
- Filling on PIta: Equally portion the filling for each pita and evenly spread the filling onto the inside of the pita bread to the edges, then set them aside.
- Make the Salad: In a medium mixing bowl, combine the arugula, tomatoes, cucumbers, onion, feta cheese, and pine nuts and set aside.
- Make the Dressing: In a small mason jar, combine lemon juice, balsamic vinegar, pomegranate molasses, salt, ground black pepper, and olive oil. Place the lid on and set aside.
- Cook Chicken Pitas: Heat a large saute or cast iron panon medium-high heat. Add and heat olive oil. Once the pan is hot, cook the pitas filling faced down for 3 to 4 minutes or until the filling has reached a temperature of 165 degrees Fahrenheit. Then flip the pita to slightly crisp the pita bread for 1 to 2 minutes, remove, and set aside in a warm place.
- Finish the Salad: Shake the dressing vigorously, then add to the salad and combine well.
- Plate it Up: Place the chicken pitas, filling face up on each plate, and equally portion the salad on top of each pita and serve.
Video
Nutrition
Calories: 469.5kcal | Carbohydrates: 27.73g | Protein: 21.84g | Fat: 30.8g | Saturated Fat: 6.18g | Cholesterol: 99.48mg | Sodium: 1067.51mg | Fiber: 2.93g | Sugar: 3.34g
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