Ingredients
Equipment
Method
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
- Add the minced garlic and diced chicken, cooking until the chicken is no longer pink (approximately 7–10 minutes).
- Stir in the diced eggplant and green beans, cooking for an additional 5–7 minutes until the vegetables are tender.
- Pour in the smoky chili sauce and sprinkle with smoked paprika, stirring to combine. Season with salt and pepper to taste, and let it simmer for 5 minutes.
- While the mixture is simmering, lightly toast the pitas in a separate pan or in an oven until warm and slightly crisp.
- Remove the skillet from the heat and let it cool for a couple of minutes.
- Carefully scoop the chicken and vegetable mixture into each pita pocket.
- Sprinkle with toasted sesame seeds and garnish with fresh parsley.
- Serve with a side of mixed salad greens.
Nutrition
Notes
Feel free to substitute chicken with your favorite protein such as turkey or a plant-based alternative for a vegetarian option.
If you prefer a spicier kick, add some chopped jalapeños to the mix!
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop until warmed through.
Enjoy cooking and don’t hesitate to get creative with your ingredients!
If you prefer a spicier kick, add some chopped jalapeños to the mix!
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop until warmed through.
Enjoy cooking and don’t hesitate to get creative with your ingredients!