Sesame ginger chicken pita
399cal, 40p, 29c, 12f (per meal)
4 pita, medium (5" dia) (200g)
1 cup (90g)
4 pepper(s) (80g)
1 cup, chopped (98g)
1 1/2 lbs (680g)
2 2/3 tbsp (40mL)
1 tsp (2g)
2 dash (1g)
1/4 tsp (1mL)
2 tsp (10mL)
1
Mix the soy sauce, sesame oil, lime juice, ground ginger, and garlic powder in a small bowl. Set the dressing aside.
2
Season the chicken thighs with salt and pepper. Heat a grill pan, grill, or skillet over medium heat. Cook the chicken for 5-6 minutes per side, until fully cooked and no longer pink in the center.
3
Transfer the chicken to a cutting board and let rest until cool enough to handle. Slice into strips against the grain.
4
In a mixing bowl, toss the coleslaw, mini peppers, and sugar snap peas with the dressing.
5
Stuff the pitas with the sliced chicken and vegetable mixture. Serve.
6
Meal Prep Tip: Store the chicken, vegetable mixture, and dressing separately in airtight containers in the refrigerator. Toss the vegetables with the dressing and assemble the pitas shortly before serving to keep everything fresh.