Ingredients
Equipment
Method
- In a mixing bowl, combine the diced chicken, olive oil, ground cumin, orange zest, and half of the orange juice. Season with salt and pepper. Mix well to coat the chicken evenly.
- Heat a large skillet over medium-high heat. Add the marinated chicken and cook for about 7-8 minutes, stirring occasionally, until it's browned and cooked through (internal temperature should reach 75°C/165°F). Remove and set aside.
- In the same skillet, add the green beans and asparagus. Sauté for 4-5 minutes until they are tender yet crisp, then return the chicken to the skillet and toss with the vegetables. Add the remaining orange juice and cook for another 2 minutes to heat through.
- While the filling is cooking, warm the pitas in a toaster or microwave for about 1-2 minutes until soft.
- Cut the pita in half and gently open each half to create a pocket. Fill each pita with the chicken and vegetable mixture.
- Serve the stuffed pitas with a simple side salad and a wedge of lemon to squeeze over the top before enjoying.
Nutrition
Notes
This dish is versatile—feel free to swap the chicken for turkey or a plant-based protein like chickpeas for a vegetarian option.
If you need to reduce carbs, consider using lettuce wraps instead of whole wheat pitas.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist.
Enjoy the bright and zesty flavors; they make every bite a treat!
If you need to reduce carbs, consider using lettuce wraps instead of whole wheat pitas.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist.
Enjoy the bright and zesty flavors; they make every bite a treat!