Ingredients
Equipment
Method
- In a mixing bowl, combine the honey and Dijon mustard, then set aside.
- Heat the olive oil in a skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, until golden brown and cooked through.
- Add the diced zucchini and corn to the skillet, stirring to combine. Cook for an additional 3-4 minutes, until the zucchini is tender.
- Pour the honey mustard sauce over the chicken mixture and stir well to coat evenly. Cook for an additional 2-3 minutes until heated through.
- Remove the skillet from heat and let the mixture rest for a few minutes.
- While the chicken mixture rests, gently warm the whole wheat pitas in a dry skillet for about 1 minute on each side.
- Carefully open each pita and generously fill with the honey mustard chicken mixture.
- Serve the stuffed pitas cut in half with a simple side salad and a lemon wedge on the side. Enjoy!
Nutrition
Notes
Feel free to substitute the chicken with turkey or keep it vegetarian by adding extra zucchini or your choice of beans.
If you prefer a little kick, add some diced jalapeños or chili flakes.
To maintain freshness, these stuffed pitas are best enjoyed immediately, but you can store any leftovers wrapped in foil in the refrigerator for up to 2 days.
Reheat in a skillet over low heat before serving again.
Enjoy your cooking adventure!
If you prefer a little kick, add some diced jalapeños or chili flakes.
To maintain freshness, these stuffed pitas are best enjoyed immediately, but you can store any leftovers wrapped in foil in the refrigerator for up to 2 days.
Reheat in a skillet over low heat before serving again.
Enjoy your cooking adventure!