Now that I have conquered pitas…I needed some appropriate stuffing!
Even though the weather is rapidly cooling down now, I am holding on to the abundance of fresh fruits and vegetables as long as possible! After picking up some vibrant peppers and fresh mushrooms at the grocery for amazing prices, I decided they would be great lightly sauteed, along with a little cheese and protein.
The chili powder gives this just a little kick, while still allowing the slightly sweet flavour of the peppers shine through. The cast iron skillet works wonders for searing the chicken and providing a nice unique flavour to the food.
3 Whole Wheat Pitas
3 slices smoked provolone cheese
2 large fresh minibella mushrooms, sliced thinly
1/4 c yellow pepper, sliced
1/4 c orange pepper, sliced
1/2 c fresh broccoli, sliced
6 oz chicken, cubed
extra virgin olive oil
Servings: 3 stuffed pitas
Cube the raw chicken into small pieces and place in a cast iron skillet over medium heat. Sprinkle with garlic, onion, chili powder, and salt. When the chicken is mostly cooked through, add the mushrooms, peppers, broccoli, and olive oil. Saute until the veges are tender, the chicken is cooked through, and the mushrooms have begun to brown.
Cut the pitas in half and put half of a slice of cheese in each half of the pita. Stuff with chicken and vegetables, and enjoy!