Pita Pockets with Chicken
Chicken breast fillet contains considerable amounts of niacin, also called vitamin B3. The B vitamin is a component of important coenzymes for reactions in all body cells - it is thus involved in energy metabolism, cell division and signal transmission.
You can fill the pita pockets as you like - how about feta, olives and artichoke hearts, for example?
Ingredients
- Ingredients
- 5 Tomatoes
- 1 shallot
- 1 Lime (juiced)
- 4 Tbsps freshly chopped cilantro
- 1 Tbsp Agave syrup
- salt
- freshly ground peppers
- 2 Chicken breasts (each about 120 grams)
- salt
- freshly ground peppers
- 2 Tbsps Canola oil
- 4 Pita pockets
- 1 handful Leaf lettuce variety
Preparation steps
Blanch tomatoes in boiling water, peel, halve and remove stalks and seeds, cut into cubes. Peel shallot and chop finely. Mix with tomatoes, lime juice, cilantro leaves and agave syrup. Season with salt and pepper.
Rinse meat, pat dry, season with salt and pepper. Heat oil in a grill pan and cook chicken for about 3-4 minutes per side. Remove from pan and let rest briefly. Slice thinly.
Wipe grill pan and toast pita pockets briefly on both sides. Rinse and shake dry lettuce.
Cut pita pockets open and fill with meat, lettuce and salsa. Serve.