Monday, August 6, 2012
Which means that since we ate this the first time, I've made it two more times when chicken dishes I was planning on making fell out of favor because of lack of ingredients or, quite simply, lack of energy and time. I love this dish because I literally ALWAYS have these ingredients on hand.
Like I mentioned a few weeks ago, our faux CSA with farmer F is really a success. Last week he gave us both parsley and cherry tomatoes so if there was anytime we were going to make this dish, it was then. It was helped along by Awa bringing some delicious thinly sliced chicken breasts which cooked up in a flash. My favorite type of dinner: one where other people supply the ingredients, and I just cook it (oh and eat it too, of course!).
Taste of Home)
1 cup cherry tomatoes, quartered
1 small red onion, thinly sliced
1/4 cup minced parsley
1/4 cup lemon juice
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1 tablespoon cumin
1 tablespoon paprika
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 pound thinly sliced chicken breasts
4 whole wheat pitas
Combine all the salsa ingredients in a small bowl. Set aside. Combine the cumin, paprika, oregano, crushed red pepper flakes, and salt. Rub over both sides of the chicken. Grill chicken about 4-6 minutes on each side until fully cooked through. Slice chicken and toss with salsa ingredients. Fill each pita half with chicken salsa and serve immediately.
Nutrition Facts per serving, according to Taste of Home, based on 4 Servings:
Saturated Fat: 2g
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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