Smoky Chicken & Pepper Pita Flatbreads
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $14.50
- Nutrition
- 480 cal · 38g protein
🍳 1 pan · Picky-eater safe bet: plain bread or a bun · kept by 11 families
Smoky Chicken & Pepper Pita Flatbreads is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $15 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless chicken breasts
- 3/4 cup barbecue sauce
- 2 bell peppers
- 1 red onion
- 4 pita bread
- 1/2 bunch fresh cilantro
- 2 tbsp olive oil
- 1 lime
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Cut chicken breasts into 3/4-inch cubes and toss with 2 tablespoons olive oil, salt, and pepper; chop bell peppers into bite-sized pieces and thinly slice red onion into slivers.
- Heat a large skillet over medium-high heat, cook chicken 6–7 minutes until golden and cooked through (165°F internal temp), then stir in 3/4 cup barbecue sauce and bell peppers and cook 3 minutes until peppers are tender-crisp.
- Warm pita bread in a dry skillet or wrapped in foil in a 350°F oven for 2 minutes.
- Chop cilantro and mix with juice of 1 lime; divide chicken mixture among four pitas and top with cilantro-lime mixture and red onion slivers.
- Picky eater tip: serve plain cooked chicken in a pita, with the sauce, peppers, onion, and cilantro-lime on the side.
- Make ahead: cube the chicken and chop the peppers and onion up to a day ahead, then store covered in the fridge.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 42 g
- Fiber
- 4 g
- Sugar
- 8 g
- Fat
- 16 g
- Saturated fat
- 3 g
- Sodium
- 720 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: nrd / Unsplash