How refreshing and delicious does this Indonesian Chicken Pitas recipe sound?! This dish is loaded with protein and is a quick and easy option when you want to eat well, but don’t want to cook an elaborate meal. Which is me. All the time.

If you’re the same way, you’re in luck! Most of these ingredients are ones that I personally always have on hand. I would just need to run out and grab some pitas if I wanted to make this meal! The sauce is made of ingredients that are fairly shelf-stable and simply need to be combined to form the sauce. After cooking the chicken, the sauce is added to the pan until thickened, the chicken is coated in it, and it’s served inside the pita.

These Indonesian chicken pitas are a meal that can also easily be used for meal prep! If you make the chicken ahead of time, all you need to do when you plan to eat them is assemble. It’s that easy! If you have leftover pitas, consider making some hummus and dip into it. We have several recipes on our website, including this (best) hummus recipe, this baked hummus recipe, and this black bean hummus recipe.

Indonesian Chicken Pitas

Course: Main Dish
Cuisine: Asian
Keyword: Easy, High protein, Lean protein, Meal prep, Quick
Cooking Method: Stove Top
Condition: Dairy Free, Diabetes, PCOS
Servings: 4 servings

Ingredients

  • 2 tbsp brown sugar
  • 2 tbsp peanut butter chunky
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice
  • 3/4 cup chicken broth
  • 1 clove garlic minced
  • 1/4 tsp cayenne pepper
  • 1 lb chicken boneless breasts, cut into 1/4 inch strips
  • cooking spray
  • 1 (6-inch) pita bread cut in half
  • 24 (1/8" thick) cucumber peeled and sliced

Instructions

  • Combine the brown sugar, peanut butter, soy sauce, lemon juice, chicken broth, and garlic in a bowl. Stir well and set aside.
  • Sprinkle pepper over chicken. Coat a non-stick skillet with cooking spray and place over high heat until hot. Add chicken to pan and cook for 4 minutes or until browned. Remove chicken and set aside.
  • Add peanut butter mixture to skillet. Cook for 3 minutes or until thickened, stirring constantly. Return chicken to skillet; cook for 30 seconds or until heated. Spoon 1/2 cup of chicken mixture into each pita half and top with 6 cucumber slices.

Nutrition

Carbohydrates: 25g | Protein: 27g | Fat: 22g | Sodium: 522mg | Potassium: 366mg | Fiber: 3g

Please note:

Nutrition info is an estimate and may contain errors.

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