Quick and easy weeknight dinners can often be boring and repetitive. Making a meal in 30 minutes can be challenging to say the least. Many people will often go for something frozen or processed because they feel like they don't have the time or skill to make a healthy, tasty, quick meal that everyone can enjoy.
Children, can be especially hard to satisfy in these situations.
This recipe can adapt to several different ingredients to satisfy the tastes of even the pickiest of eaters in your family. Simply omit what they don't like and add their favorites to this recipe.
It's also a great recipe for game night and can be enjoyed with a cold beer or nice glass of white wine.
Mediterranean flavors meet TexMex style.
2 boneless skinless chicken breasts
4 long or round pitas
2 peppers (red ,yellow, green or orange)
1/2 cup shitake or oyster mushrooms
3 tbsp. basil pesto
1/2 cup grated smoked mozzarella
4 tbsp. goat cheese
Kalamata or black olives
1 tsp .garlic powder
salt and pepper
Pre heat oven to 400*
Dice peppers, onion and mushrooms and saute in a hot pan with olive oil for 10 minutes then add pesto.
Mix well and set aside in a bowl.
Rub chicken with garlic powder, paprika, oregano, salt and pepper.
In a very hot pan , sear breast for 1 minute on each side then reduce heat and cook for 8 minutes turning once, remove from pan and set aside.
Place some grated mozzarella on each pita bread and top with some of the vegetable mixture. Cut chicken into cubes and place evenly over pitas. Top with fresh goat cheese and sprinkle with diced olives and bake in oven for 5-7 minutes. Enjoy!
*** Also great with a splash of spicy hot sauce***