It’s been an eventful week for this lil’ chef! I made blackened chicken for the first time, which nearly caused my fiance and I to suffocate from smoke inhalation (this isn’t normal, is it?). I also cooked–and tasted–quinoa for the first time and LOVED it. I attempted to make lemon-honey chicken, but the honey all dripped off in the oven and we ended up, once again, dipping plain chicken breast into barbecue sauce. I watched a video on how to cut a mango and failed to replicate anything the video showed me. And on top of it all, I was finishing up my final projects for the end of the spring semester. Now that I have a 3-month break from school, I’m hoping I can really spend some time focusing on my cooking.
I hadn’t planned anything for dinner tonight and around 5 o’clock, I was feeling really indecisive about what to make. I ended up at the grocery store with a vision in my head of some sort of Mexican chicken pitas. I had no recipe–just an idea that I went with as I wandered the aisles of the supermarket. What I didn’t expect was how good they actually tasted! In fact, they were so good I feel confident in sharing the recipe.
Creamy Spicy Chicken Pitas (Serves 2)
2 chicken breasts, thinly sliced
1/2 cup onion, chopped
2 tablespoons poblano pepper, finely chopped
1 teaspoon olive oil
1 tablespoon fresh cilantro, finely chopped
3 tablespoons taco seasoning
2 tablespoons avocado
2 tablespoons sour cream
1/4 cup shredded cheddar cheese
2 pita pockets
Water (for the taco seasoning)
1) Heat oil in large skillet over medium heat. Add onion, pepper, and cilantro and saute for about 1-2 minutes.
2) While the vegetables are cooking, mix together the avocado and sour cream in a small bowl. Set aside.
3) Add chicken to skillet and cook until no longer pink. Add taco seasoning and 2 tablespoons of water and continue to cook until thickened.
4) Spread the avocado-sour cream mixture inside a pita half. Sprinkle with your desired amount of cheddar cheese. Add the chicken mixture and enjoy!