Peanut Chicken Pitas
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 418 |
| pro | 28 g |
| total fat | 15 g |
| sat. fat | 2 g |
| carb | 44 g |
| fibre | 4 g |
| chol | 42 mg |
| sodium | 989 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 24 |
| vit A | 27 |
| vit C | 13 |
| folate | 40 |
Pack the filling separately to assemble at your destination in order to avoid mushy sandwiches.
Ingredients
- 2 chicken breasts, boneless, skinless
- 1 tbsp canola oil
- 1/4 tsp each of salt and pepper
- 1/4 cup natural peanut butter
- 3 tbsp sodium-reduced soy sauce
- 3 tbsp lime juice
- 2 tsp granulated sugar
- 1 tsp minced gingerroot
- 1 tsp sesame oil
- 1 clove garlic, minced
- 2 celery rib, diced
- 2 sliced green onions
- 1 grated carrot
- 1/2 cup snow peas, blanched and quartered crosswise
- 4 pita breads, halved, or flour tortillas
Preparation
Brush chicken with oil; sprinkle with salt and pepper. Roast on baking sheet in 400°F (200°C) oven until juices run clear when chicken is pierced, 20 to 25 minutes. Let cool; cut into cubes. (Make-ahead: Refrigerate in airtight container for up to 6 hours.)
In large bowl, whisk together peanut butter, soy sauce, lime juice, sugar, ginger, sesame oil and garlic until smooth. Stir in chicken, celery, green onions, carrot and snow peas. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Divide among pitas.
In large bowl, whisk together peanut butter, soy sauce, lime juice, sugar, ginger, sesame oil and garlic until smooth. Stir in chicken, celery, green onions, carrot and snow peas. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Divide among pitas.
Source : Canadian Living Magazine: March 2009
- Keywords : Lunch; Low sodium; Grill/Barbecue; Chicken; Snow peas; Peanut butter; Pitas;
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