Coconut Chicken Pitas With Mung Beans, Cucumber And Baby Heirloom Tomato Salsa, Lime Coconut Dressing

4 faves
More from this source
What Katie Ate
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

8 free-range skinless chicken thighs, excess fat removed

4 tablespoons EVOO

Zest of 1 and juice of 3 limes

1/2 cup of coconut cream

1 green chilli de-seeded & very finely diced

Small handful of fresh coriander, finely chopped

Leaves from 4 stems of fresh mint, finely chopped

1/2 teaspoon of hot green habanero sauce

Light olive oil spray

1 cup mung beans

Juice of 1 lime

1 teaspoon dark agave nectar

1 Lebanese cucumber

1 long green pepper, seeds and white pith removed

1 punnet (1 large handful), baby heirloom tomatoes, halved or quartered

2 spring onions (scallions), finely sliced including part of the green tops

1/2 green chilli, seeds removed very finely diced

2 tablespoons of coconut cream

2 tablespoons light sour cream

Sea salt flakes and freshly ground black pepper

2 limes for cooking with the chicken

Green chilli, seeds removed very finely diced

Olive oil for cooking

You might also like

Whole Wheat Bbq Chicken Pockets
Big Girls Small Kitchen
Peanut-Sauced Chicken Pitas
Handle the Heat
Moroccan Chicken Brochettes
Bon Appetit
Grilled Spiced Chicken With Chickpeas
Real Simple
Chicken Pita With Tzatziki Recipe
Real Simple
Chicken Gyros
Handle the Heat
Greek Chicken Stuffed Pitas
What's Gaby Cooking
Pita Pockets With Crunchy Romaine, Roasted Beet...
The Kitchn
Chicken Gyros With Cucumber Salsa And Tsatsiki
Total Choice Grilled Chicken Pita Pocket Sandwich
The Dr. Oz Show