Easy Chicken Pitas
This has been one of my favorite postpartum meals because it is so easy and makes great leftovers! Best served with wine ;)
Easy Chicken Pitas
1 lb organic boneless, skinless chicken thighs
1 cup cherry tomatoes, halved
1 red bell pepper, diced
1 red onion, diced
1 can artichoke hearts, chopped
1/2 cup olives, pitted and halved
1 Tbsp olive oil
2 tsp dried oregano
2 tsp dried basil
2 tsp red pepper flakes
salt and pepper to taste
4-6 whole wheat pitas
~1/2 cup hummus
fresh cilantro and parsley for garnish
Toss tomatoes, red bell pepper, onion, artichoke hearts, and olives in olive oil, salt and pepper. Spread on baking dish.
Place chicken thighs on top of veggies and sprinkle with oregano, basil, red pepper flakes, salt and pepper.
Bake at 425 degrees F for ~25 min. Check to make sure chicken is cooked through.
Slice up chicken and toss together with roasted veggies.
Warm pitas, add a big scoop of hummus, fill with chicken and veggies and sprinkle with fresh cilantro and parsley.
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