Mediterranean Veggie and Chicken Pitas

This chicken was unreal and it was made up of a handful of ingredients. Then I used some of my leftover creamy, green sauce and all the veggies that I think are Mediterranean-ish! I added in chopped olives, roasted red pepper, red onions, cucumber, and artichokes topped with a little goat cheese. All stuffed inside a toasted whole wheat pita and you're well on your way to an easy peasy dinner!

serving size: about 4 pitas

What you need for the chicken:

• 1 pound chicken breast, sliced or cubed
• 1 tablespoon fresh squeezed lemon juice
• 1.5 tablespoons chopped fresh parsley
• 1/4 cup greek yogurt
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon crushed red pepper
• 1 teaspoon minced garlic
• 1/4 teaspoon cumin, dried basil and ground ginger

What you need to do:

1. Cube or slice your chicken
2. Add all the other ingredients into a large bowl and stir to combine
3. Add in your diced chicken and mix to coat
4. Store in the refrigerator for at least and hour to "marinate"
5. Heat a large pan over medium high heat and some olive oil (1-2 tablespoons)
6. Cook your chicken for about 10 minutes or until browned and cooked through
7. Assemble your pita!

Easy Ground Chicken Lettuce Wrap

I LOVE LETTUCE WRAPS! These are really versatile (like, you can even use tofu or turkey as the "meat") and you can customize with your fav veggies! (think: chopped cabbage, peppers, bean sprouts...) This took me maybe 30 minutes from start to finish, so great weeknight dinner. Let's goooo

serving size: varies. I used butter lettuce and I'd say it makes around 16 wraps

What you need for the sauce:

Head of lettuce! I used butter lettuce, so they were smaller

• 2 tablespoons water
• 2 tablespoons honey
• 5 tablespoons liquid aminos (can sub for tamari or soy sauce, I used Bragg's)
• 1 tablespoon Gochujang (chili garlic paste)
• 1-2 tablespoons lime juice (I used 1)
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 teaspoons minced garlic
• 1 teaspoon cornstarch or arrowroot powder

What you need for the stuffing:

• 1 pound lean, ground chicken
• 1 tablespoon toasted sesame oil (I used Whole Food's brand)
• 1/2 teaspoon garlic powder
• 1 teaspoon minced dried onions
• pinch of chili pepper flakes (I used Mother in Law's)
• pinch of black pepper
• 1 large scallion, chopped
• 1/2 cup chopped unsalted cashews
• 1 large carrot, grated or chopped
• 1/2 cup frozen edamame
• 1 can sliced water chestnuts
• optional: cilantro, sesame seeds, extra cashews for topping

What you need to do:

1. If using frozen edamame, I recommend throwing them in a bowl and heating them in your microwave to thaw them
2. Add all sauce ingredients to a bowl and whisk well, until honey is incorporated. Set aside
3. Heat toasted sesame oil in large skillet over medium high heat. 
4. Add in your ground chicken and spices. Cook until browned, about 10 minutes. 
5. Throw in your cashews and cook 3 minutes.
6. Next, add your sauce in and cook 2 minutes
7. Lastly, throw in your veggies and cook 1-2 minutes or until heated
8. Assemble lettuce wraps and enjoy!