Today’s Mediterranean Chicken, Pear, and Arugula Stuffed Pitas recipe and post is by Brandi Koskie. Gorgeous photos are by Kacy Meinecke.
Dearest busy people of the world, you’ve convinced yourselves that good food is out of your reach. You think that sustenance must be grab and go. You think “healthy” is complicated, expensive, time-consuming and a bunch of other things that simply aren’t true. I’m not preaching; I’m one of you. I’m too busy for my own good most of the time, but I feel fortunate to have come out on the other side.
I know the only way to manage all of the busyness and keep my sanity, feel good and get it all done is to eat right. And I swear to you, it’s much easier (and more delicious) than you think.
Please meet my Mediterranean Chicken, Pear and Arugula Stuffed Pita. Sounds fancy so you’re already checking out, but ride this one with me. My husband has requested this twice since I first made it. It was so good I actually said out loud, “I want to slap this pita in the face.”
I’m going to let you in on a key secret of success for busy people: The grocery store rotisserie chicken.
It’s less than $5 and prepared in a very basic way that makes it versatile enough for pasta and tacos to salads—and just as is. I like to pull the breast meat from the bones and then lightly rinse under warm water, as this removes some of the excess sodium and fat and helps neutralize the flavor.
Now, you’ll need an anjou or bosc pear (or a sweet apple if you prefer) that’s thinly sliced. This is probably less than a dollar and might take you a full minute, depending on how swift your wrist is. Next, you’ll need a handful or two of fresh arugula. Those peppery leaves are a healthful green that you may even be able to pluck out of your garden, but can also be snagged while you’re picking up the chicken.
Add all of the ingredients—shredded chicken, sliced pear, arugula, feta crumbles and a balsamic vinaigrette—in a bowl and toss together.
Finally, cut in half two store-bought wheat pitas and stuff the chicken mixture into each half, creating four sandwiches. You’ve basically got dinner in less than 15 minutes for about $2.50 per person, and it’s really, and I mean, really good for you! It’s only 337 calories, which means you’ve got room to spare with veggies and hummus on the side, maybe a fruit salad or even these Sriracha Oven Fries.
Mediterranean Chicken, Pear, and Arugula Stuffed Pita Recipe
2 whole wheat pitas, split
1 lb roasted chicken breast, shredded
2 c arugula
1 pear, sliced thin
1/2 c fat-free feta cheese
2 tbsp balsamic vinaigrette
1. Combine all ingredients but the pitas. Stuff inside each of the four pita halves and serve.
Try These Other Recipes
What’s your favorite quick-to-make dinner? Have any other uses for rotisserie chicken? —Brandi