Monday, June 24, 2013

Dinner of the Week: Sun-dried Tomato Chicken Pita Pockets

My birthday was on Sunday, and we made this easy dinner to celebrate.  It took barely any effort and was totally guiltless, too.  It's great for lunches and dinners.  We'll definitely be making it again!

Sun-dried Tomato Chicken Pita Pockets
Courtesy of eMeals.com

Ingredients: 
- Chicken tenderloins
- 1/2 cup sun-dried tomato dressing
- 1/4 cup sun-dried tomatoes (from a jar)
- Fresh salad mix
- Feta cheese
- Wheat pita pockets

At least three hours before mealtime, marinate the chicken in a plastic bag with the sun-dried tomato dressing.  Place the bag in the refrigerator to rest.  When you're ready to make dinner, take out the bag and pour the chicken into a large skillet over medium heat.  Discard the rest of the marinade.


Meanwhile, prep your sides.  We chose a simple fruit salad to accompany this meal, with fresh strawberries, grapes, and orange slices.


Stir and flip the chicken occasionally until it is cooked on all sides -- approximately 10 minutes.  Once it is done cooking, cut the chicken into cubes.  


Then, warm the pita pockets in the microwave for a few seconds.  Serve each pita with a handful of salad mix, chicken, sun-dried tomatoes, and feta cheese.  Enjoy!


We doubled this recipe since we were cooking for my family.  These pitas went by fast, and we had no leftovers to spare.  I'd say it was a hit.


These pitas were simple and refreshing.  The sun-dried tomato dressing provided a fantastic and sweet flavor for the pita pockets.  The feta cheese and salad mix made it feel a little Mediterranean, as well. 


The fruit salad, too, was the perfect accompaniment to a healthy summer meal.


Hope you'll like it, too!


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