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Chicken-Stuffed Pita with Tangy Pear Salsa & Herbed Carrot Fries Recipe

Name: Chicken-Stuffed Pita with Tangy Pear Salsa & Herbed Carrot Fries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 12 fl oz vegetable broth; 2 ripe pears; 2 cloves garlic; 2 x 1 inch pieces ginger root; 1 oz cheddar cheese; 1/2 cup sour cream; 4 boneless chicken breasts; 1 medium red onion; 4 whole wheat pitas; 6 large carrots; 2 tablespoons apple cider vinegar; 1/4 teaspoon black pepper; 1 tablespoon honey; 1/2 teaspoon ground cumin; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon salt

Stashcook

This is a yummy meal with chicken in a pita bread pocket. It has a tangy pear salsa inside. On the side, there are carrot fries with herbs. It's a fun dinner that's not too hard to make!

Ingredients

12 fl oz vegetable broth

2 ripe pears

2 cloves garlic

2 x 1 inch pieces ginger root

1 oz cheddar cheese

1/2 cup sour cream

4 boneless chicken breasts

1 medium red onion

4 whole wheat pitas

6 large carrots

2 tablespoons apple cider vinegar

1/4 teaspoon black pepper

1 tablespoon honey

1/2 teaspoon ground cumin

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon salt

Method

Preheat oven to 425°F.

Wash and dry all produce.

Peel and mince ginger and garlic. Finely chop red onion. Transfer to a medium bowl.

Quarter, core, and small dice pears; add to the bowl with ginger, garlic, and onion.

Trim carrots, cut into fries shape, and spread on a baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle with thyme, and season with salt. Toss to coat and spread out in a single layer.

Bake carrot fries in the oven until tender and slightly browned, about 20-25 minutes.

Preheat a skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat the bottom.

Add ginger, garlic, onion, and pear to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.

Add vegetable broth, apple cider vinegar, honey, and cumin to the skillet. Stir to combine and bring to a simmer. Cook until thickened into a salsa, about 8-10 minutes.

Transfer pear salsa to a bowl and let cool slightly before mixing in sour cream. Set aside.

Wipe the skillet clean and return to medium-high heat.

Pat chicken breasts dry with paper towels and season with salt and pepper.

Add chicken to the skillet and cook until browned and cooked through, about 5-6 minutes per side. Remove from heat and let rest before slicing into strips.

Finely grate cheddar cheese.

Cut pitas in half and carefully open the pockets. Stuff each pocket with pear salsa and chicken strips.

Serve chicken-stuffed pitas with herbed carrot fries on the side. Sprinkle carrot fries with grated cheddar cheese before serving. Enjoy!