Ingredients
- 1 pound boneless skinless chicken breast (cut into bite sized pieces)
- 3 tablespoons soy sauce
- 3 tablespoons lime juice
- 3 tablespoons oil (canola oil)
- 1 teaspoon garlic, minced
- 1 tablespoon brown sugar
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 cup cheddar cheese, shredded
- 3 to 4 onion slices
- 1/4 teaspoon salt and pepper, to taste
- 3 to 4 tomatoes slices (beefsteak or Roma)
- 3 to 4 lettuce slices (iceberg lettuce, whole leaf)
- 2 pieces (120 grams) pita bread (slightly heated)
- 1/4 cup pico de gallo (optional)
How to Make
-
Step 1: Whisk together the marinade ingredients in a small bowl. Place the chicken in a ziplock bag. Add marinade. Seal the bag, pressing out any excess air, massage the marinade into the meat a bit. Refrigerate anywhere from 3-10 hours.
-
Step 2: When ready to prepare, brush the onion slices with a little oil, salt and pepper and cook for 5 to 7 minutes or until tender, when done set aside.
-
Step 3: Place 1 teaspoon of oil in a large pan and heat over medium high heat. Add the chicken to the pan in a single layer.
-
Step 4: Cook for 3-4 minutes per side, or until chicken is browned and cooked through. As chicken is finishing cooking add the sauteed onions and give it a good stir.
-
Step 5: Warm up the pita bread in the oven until pliable, slice them in half resulting in 4 half moon pockets. (The recipe calls for 3 so you will have a leftover or make 4 but they'll be lean).
-
Step 6: Carefully open the warmed pita and add a big slice of lettuce, the tomato, the chicken grilled onion mixture and top with the shredded cheddar cheese.
-
Step 7: Top with pico de gallo, optional
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.